My good friend gave me this recipe over 20 years ago I’m sure. That is one of the funny things about getting older…. I have been making certain foods for so long, I don’t remember when I started making them! At least I remember the recipe! I am not THAT old!!!

I have no idea of the origin of this recipe! It is an interesting eggplant dish that can be used as an appetizer, served cold or at room temperature or as a side dish when it is served warm. I like it as an appetizer with a salad before a main course. I think that if one was to cut the vegetables smaller, it could also be used as a dip served to eat with  crackers or flat bread. Anyway, we really like it. It is different then some the usual eggplant dishes that I make! I have changed a few things in the recipe but not much.

Here is the recipe



1 eggplant *** about a pound in weight

1 tbsp salt

olive oil

1 red pepper, cut into thin strips

1 orange pepper, cut into strips

2 garlic cloves, minced

1 large carrot, diced

1 large can of diced tomatoes, drain

1 cup green olives, cut in 1/2 *** I do not usually put the olives in…

3 tbsp wine vinegar

2 tbsp sugar

1 tbsp dried basil

2 tbsp dill, minced


  1. Peel the eggplant & cut into cubes & put the cubes into a colander
  2. Sprinkle the eggplant with the 1 tbsp of salt & toss the eggplant a bit or give the colander a shake to distribute the salt around. Place the colander in the sink so any liquid from the eggplant can drain off right into the sink, or alternately, put a bowl underneath the colander to catch the liquid.   Let the eggplant stand for approx. 30 minutes. Pat the eggplant dry
  3. In a large skillet that has a lid, heat some olive oil
  4. Add the eggplant cubes & cook for about 10-15 minutes, stirring often. I like my eggplant soft so I cook it at least 15 min.
  5. Add the red & orange  peppers, garlic, diced carrot, olives if using, wine vinegar, sugar, basil & dill. Mix well
  6. Cover the skillet & simmer for approx. 40 minutes or until it is done to your liking *** depends on how crisp you like the vegetables!

This can be served chilled as an appetizer or warm as a side dish


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Marilyn Dishes

Many people ask me "how did you do that?" "will you show me how?' So I decided to make a blog about what I cook and bake. I am in no way a professional cook, but I love to feed people and try new things as well as making the "old foods" My friends are wonderful cooks, each with their own 'specialty' and i will be having guest cooks here, showcasing their favourite things to cook as well!! I hope you enjoy this blog and maybe decide to make some of these foods yourself! I am always available to answer any questions you might have about anything you see here. Some of my recipes are unique to me but most are not. They are all recipes I have found in a variety of ways, some are old family recipes that date back decades and some are new ones!

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