Russian Eggplant Caviar

This is a traditional family recipe that has been passed on from daughter to daughter. It is sure to please your guests and family. Spread it on bread or use it as a dip. Enjoy!

• Preparation Time: 25 mins
• Cooking Time: 1 hr 13 mins
• Total Time: 1 hr 38 mins
• Calories: 112 Calories

Ingredients

• 1 (8 ounce) can tomato sauce
• salt and ground black pepper to taste
• 5 tablespoons olive oil
• 1 ½ cups finely chopped green bell pepper
• 2 large eggplants, peeled and cut into 1/2-inch cubes
• 1 ½ cups finely chopped yellow onion

Recipe Instructions

Step 1

Place eggplants in a large pot and cover with water. Bring to a boil; reduce heat and simmer until tender, about 30 minutes. Drain in a colander; press out excess water with the back of a large spoon.

Step 2

Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until fragrant, about 3 minutes. Add green bell pepper; cook and stir until softened, 5 to 8 minutes.

Step 3

Stir drained eggplant into the skillet. Add tomato sauce, salt, and pepper; cook, mashing eggplant with the back of the spoon, until flavors combine and tomato sauce darkens, about 30 minutes.