Aubergine and pepper dip

    Aubergine and pepper dip

    (15)
    11saves
    2hr40min


    9 people made this

    About this recipe: This spread is based on the Italian caponata, with tweaks. Aubergines are cooked with peppers, onion and carrot. Serve chilled as an appetiser with bread or crackers.

    Ingredients
    Serves: 10 

    • 4 tablespoons olive oil
    • 1 large aubergine, peeled and coarsely chopped
    • 1 medium red pepper, cut into thin strips
    • 1 green pepper, cut into thin strips
    • 1 large onion, diced
    • 100g grated carrot
    • salt to taste
    • crushed chillies to taste

    Method
    Prep:1hr  ›  Cook:40min  ›  Extra time:1hr chilling  ›  Ready in:2hr40min 

    1. Place aubergine in a colander, lightly salt and leave to drain for about 45 minutes.
    2. Heat olive oil in a large frying pan over medium high heat. Add aubergine, red and green 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 crushed chillies.
    3. Cover and chill at least 1 hour. Serve chilled as a condiment with your favourite bread or crackers.
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    Reviews & ratings
    Average global rating:
    (15)

    Reviews in English (14)

    by
    16

    I had all the ingredients (except the carrots) picked fresh from my garden and waiting for to be used in a new recipe. I cubed and salted the eggplant and then prepared the remaining vegetables. Sauteed everything together low and slow stirring frequently, added salt and red pepper flakes and it was finished. I didn't chill it, just ate some on Multi-Grain Club crackers while still a little warm and it was very delicious. A great us of eggplant.  -  28 Jun 2011  (Review from Allrecipes US | Canada)

    by
    11

    My friends and I all loved this. I served it on toasted French bread. Delicious!  -  10 Sep 2008  (Review from Allrecipes US | Canada)

    by
    10

    So tasty! Surprising how it cooks down to so little, but works great as not only a cold topping for breads but also warm with rice. A great multipurpose hearty-slash-healthy dish for us vegetarians.  -  31 Dec 2010  (Review from Allrecipes US | Canada)

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