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Eggplant Stew with Olive Oil

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PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
120 min
SERVINGS
10 servings
Snack Russian
Eggplant Stew with Olive Oil
Ingredients
  • 1/4 cup olive oil
  • 1 large eggplant, peeled and coarsely chopped
  • 1 medium red bell pepper, cut into thin strips
  • 1 green bell pepper, cut into thin strips
  • 1 large onion, diced
  • 1 cup coarsely shredded carrot
  • salt to taste
  • crushed red pepper flakes
Instructions
1
First, prepare the eggplant by placing it in a perforated container and sprinkling a light layer of salt over it. Allow the eggplant to release its excess moisture for approximately 45 minutes, enabling it to become tender and easier to handle.
2
Then, heat a generous amount of olive oil in a large, deep skillet over medium-high heat. Add the eggplant, along with sliced red and green bell peppers, chopped onion, and grated carrot; stir to evenly coat the ingredients with oil. Gradually decrease the heat to low, and cook for 40 minutes, stirring occasionally, or until the mixture has thickened to a coarse jam-like consistency. Season with salt and red pepper flakes according to your preference.
3
Next, cover the skillet and refrigerate for at least 1 hour. This step allows the flavors to meld together, resulting in a more complex and refined taste experience.
4
Finally, serve the chilled eggplant mixture as a condiment alongside your favorite bread or crackers.