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