I have a special affection for this Greek Easter bread because my Yia Yia cooked it for many years. It features a silky, golden-brown crust with a mild sweetness. Toast can be made the next day with leftovers. Aristos Christos
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 48 |
| Yield: | 48 servings |
Ingredients
- 5 eggplants, peeled and cubed
- 5 green bell peppers, seeded and chopped
- 5 tomatoes, chopped
- 5 onions, chopped
- 1 ½ tablespoons white sugar
- 1 tablespoon salt
- ½ cup vegetable oil
- ½ cup red wine vinegar
- ½ cup water
Instructions
- Place the eggplant, bell pepper, tomato, and onion into a large pot. In a small bowl, stir together the sugar, salt, oil, vinegar, and water. Pour over the vegetables. Bring to a boil and cook over medium heat for 30 minutes. Serve warm.
Reviews
Delicious!!
Was Excellent! I added red pepper flakes and served over pasta. I am looking forward to all the different versions that can be created with this. Thank you
I only had 3 smallish eggplants so adjusted the recipe accordingly. When finished I decided this could be used any number of ways. I make a lot of soups so I decided to purée it …This is one of the best I’ve every made. Hot or cold, it is excellent. Grab some great bread and enjoy!
I have not made this yet, but I think it screams for crumbled feta.
This is so good. I can hardly wait for eggplant season every year. I didn’t change a thing.
No one really cared for it as a dip. It was better as a side dish.
Served over sourdough crostinis with red wine, great appetizer!
This recipe came out delicious
Excellent! Loved it!!! I tried with one eggplant using one tomato, capsicum and chopped onion. I halved the sugar, salt and other ingredients , used balsamic vinegar and also squeezed some blood orange slices that I had. Cooked on high heat until boiling then reduced heat and removed when the syrup reduced. I will definitely keep this in my favourite recipes folder.
My version did not turn out like the first photo but I pulled I together with a drop of ricotta. It was a hit!
So flavorful and so easy to make! Can be consumed warm or cold, as a side with grilled meat, as a dip or in top of a toast. I am so glad I found it!
i had to scale the recipe down due to not having enough egglant, but after tasting the outcome I’ll be making more. We loved it on bread, baked potatoes and mashed potatoes. Great idea to jar to enjoy all year.
Great way to use up an eggplant when you/ve got a big garden crop. I put it into jars which I plan to keep in the fridge for daily appetizer use. I added a generous shaking of dried basil and liked the added flavor. Ate a small extra serving mixed with some leftover rice for a good lunch.
Very tasty! I didn’t have peppers, so I substituted sliced black olives. I also added a few shakes of pepper. I served it over sliced, toasted Italian bread (sprinkled with a tiny bit of olive oil, garlic salt, pepper, basil and rosemary). I’ll bet this would be great over chicken cutlets or pasta. Very easy to make, will definitely make it again. Thanks!!
loved it! made the serving measurements for 10pp because I wanted to try the recipe out first and made just a few minor tweaks to the recipe: – Used 1/2 lemon instead of red wine vinegar since I didn’t have any on hand – Used 1/4 cup tomato sauce because I was fresh out of tomatoes -Added 2 minced garlic cloves to the mixture because I’m a freak like that and could never even consider cooking without garlic! 😉 YUM!
I was very disappointed in this recipe and I’m SOOOOO glad I didn’t use the original proportions of ingredients, but only wasted one of each of the vegetables. The mixture come out to be a very strange and unappealing flavor and I think it needs A LOT more work to turn in into a decent appetizer.
Liked, not loved it. Served with crackers but didn’t receive any positive comments. If I’m going through all those steps for an appetizer I prefer 5 stars! My DH thought it was a salsa, I like the red wine vinegar taste. If you’re not sure, make a small batch first.
Everywhere I bring this it receives rave reviews!!!! My sister lives in Long Island and she loved it! I am from Glens Falls NY and would love to meet Natalia!
I’ve made this several times and love it. Very easy for a quick meal with flavored rice (e.g. Mexican Rice III antoher great recipe) . I even use the leftovers on top of my salad instead of a dressing. Very healthy.
Wow. Really good! I am from the former USSR, and while in the area I lived we make this dish differently, I tried this recipe, and it was so much less work than my usual recipe, and the flavor was so different, even though the ingredients are very similar. I recommend everyone to try it! Really good!!! UPDATE!!! I have found that the longer this sits, the better it tastes!!! In fact, don’t bother eating it the day you make it – you will only be disappointed. Further, when I was in a pinch one time, I have substituted canned plain tomato sauce (not pasta sauce) for the tomatoes, and actually like the tanginess of this version better. I definitely recommend it. I have not stopped making my traditional Russian Eggplant Caviars, but this has definitely earned a place on our permanent eggplant rotation.
Delicious!! My 16 month old loves this too. Can’t wait for my husband to try it. Thanks for sharing.