Magaricz

Chopped eggplant, red and green bell peppers, onions, and carrots, slowly cooked on the stovetop in olive oil will make your kitchen smell like heaven. A wonderful dip for rye--or your favorite bread or crackers.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 77 Calories

Ingredients

• salt to taste
• ¼ cup olive oil
• 1 large onion, diced
• 1 large eggplant, peeled and coarsely chopped
• 1 medium red bell pepper, cut into thin strips
• 1 green bell pepper, cut into thin strips
• 1 cup coarsely shredded carrot
• crushed red pepper flakes

Recipe Instructions

Step 1

Place eggplant in a colander, lightly salt, and leave to drain for about 45 minutes.

Step 2

Heat olive oil in a large skillet over medium high heat. Add eggplant, red and green bell peppers, onion, and carrot; stir to coat. Reduce heat to low, and cook for 40 minutes, stirring occasionally, or until mixture resembles the consistency of coarse jam. Season to taste with salt and red pepper flakes.

Step 3

Cover, and chill at least 1 hour. Serve chilled as a condiment with your favorite bread or crackers.