Russian Eggplant Caviar recipe
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Ingredients
- 2 large eggplants, peeled and cut into 1/2-inch cubes 5 tablespoons olive oil 1 ½ cups finely chopped yellow onion 1 ½ cups finely chopped green bell pepper 1 (8 ounce) can tomato sauce salt and ground black pepper to taste
Nutrition Info
- 112.2 caloriescarbohydrate: 12.3 gcholesterol: : -fat: 7.1 gfiber: 5.7 gprotein: 2.1 gsaturatedFat: 1 gservingSize: -sodium: 137.4 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Russian Eggplant Caviar
Directions
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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.
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.
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.