Aubergine and pepper dip

Aubergine and pepper dip


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.

Karen Cooke

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

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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