For a deeper, smokier flavor, roast the eggplant before chopping. Toss the eggplant with olive oil, salt, and pepper, then roast at 400°F (200°C) until tender and slightly caramelized. Feel free to experiment with other vegetables! Zucchini, yellow squash, or even a touch of finely diced celery can be added for extra flavor and texture. The Magaricz can be made up to 3 days in advance and stored in the refrigerator. The flavors will continue to develop and deepen over time. Serve with rye bread or your favorite crackers.
Magaricz
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME2 hrs
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SERVING10 People
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VIEWS57
A vibrant, Eastern European twist on the classic Caponata, this chilled vegetable relish bursts with smoky eggplant, sweet peppers, and a subtle hint of spice. Serve with crusty bread or your favorite crackers for an unforgettable appetizer or side.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate7 g
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Fiber2 g
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Protein1 g
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Saturated Fat1 g
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Sodium239 mg
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Sugar4 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Eggplant: Place the chopped eggplant in a colander. Lightly salt and allow it to drain for at least 45 minutes to remove excess moisture. (45 minutes)
02
StepSauté the Vegetables: Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the eggplant, sliced red and green bell peppers, diced onion, and shredded carrot. Stir well to coat the vegetables with the oil. (5 minutes)
03
StepSimmer to Perfection: Reduce the heat to low, cover, and cook for approximately 40 minutes, stirring occasionally. The mixture should slowly transform into a soft, jam-like consistency. (40 minutes)
04
StepSeason and Cool: Season to taste with sea salt and crushed red pepper flakes, adjusting the amount of red pepper to your desired level of spiciness. Remove from heat and allow to cool completely. (10 minutes)
05
StepChill and Serve: Cover the skillet or transfer the Magaricz to an airtight container and chill in the refrigerator for at least 1 hour to allow the flavors to meld. Serve chilled as a condiment with crusty bread, crackers, or as part of an antipasto platter. (60 minutes)
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RECIPE REVIEWS
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Dayana Renner
Jun 24, 2025The draining of the eggplant is key. Made a huge difference in the texture.
Lane Kuphal
May 18, 2025So easy to make and incredibly flavorful. Will definitely make this again.
Benny Wolff
May 15, 2025I found that 40 minutes was a bit too long on my stove, but adjusting the cooking time was easy to do. The flavor is amazing!
Camila Hackett
Mar 27, 2025This recipe is fantastic! My family devoured it. The rye bread suggestion was spot on!
Zora Tremblayzboncak
Feb 17, 2025Very similar to a dish my own grandmother used to make. Thank you for sharing.
Shanel Quitzon
Oct 22, 2024I loved this recipe. It's a great way to use up vegetables in the fridge.
Cecile Leuschke
Oct 19, 2024I added a bit of garlic and it turned out amazing!