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Recipe Collection

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Prep time: 10 mins

Cook time: 20 mins

Yield: 4-5 servings

User Rating:
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Rating: 2.7/4 (3 votes cast)

My grandmother’s signature dish was so simple, but one she lovingly made for each of her children and grandchildren. This healthy treat can be enjoyed warm over pasta or as a cold dip.

Ingredients

  • 4-5 tablespoons olive oil
  • 1 large eggplant, chopped into bite size pieces and salted to pull out some of the bitterness
  • 1 green pepper, diced
  • 1 red or yellow pepper (or ½ of each), diced
  • 1 large onion, diced
  • 1 garlic clove, minced
  • 3-4 small tomatoes, diced
  • 6 ounces tomato paste

Preparation

Heat the olive oil in a large pot over medium heat. Add eggplant, peppers, onion, garlic and tomatoes. Sauté for 10 to 15 minutes, or until very soft. Add the tomato paste and stir well. If it is too thick, add some water to thin it out. Cook for 5 to 10 additional minutes to blend the flavors together. The tomato paste makes it quite sweet, which is how I remember it, but if you want to cut some of the sweetness, add some additional fresh tomatoes and decrease the tomato paste.

One Response

  1. Just read Grandma’s Eggplant recipe! I think every eggplant using Grandma made this! I started making it when I was 18….am now 68! and have added in some variations collected in my travels from other cuisines…I lived as “la bonne” in a Parisian home and learned Mme Meunier’s ratatouille….spent years in Soviet Georgia and adored cousin Medico’s version adding fresh herbs…and of course the addition of black olives and occasionally capers plus oregano while in the Italian countryside….this is just the most delightful combination of textures, flavours and colours and deserves a place of honour as a great treasure in one’s personally collected, handwritten well used cook book!

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