Name: Kapama (Slow-Cooked Eggplant Casserole)
Yield: 6-8 servings
Ingredients: 1 globe eggplant; 3 large ripe tomatoes, coarsely chopped; ½ cup extra virgin olive oil; 2 tablespoons paprika; 2 tablespoons oregano; ½ teaspoon kosher salt

Ingredients

Yield: 6-8 servings

1 globe eggplant
3 large ripe tomatoes, coarsely chopped
½ cup extra virgin olive oil
2 tablespoons paprika
2 tablespoons oregano
½ teaspoon kosher salt

Main CoursesKosher for PassoverGluten FreeVegetarianVeganEasyEastern Europe

Preparation

Step 1

Preheat oven to 350°. Grease an 11x7 baking dish.

Step 2

Slice eggplant lengthwise into 3 thick slabs, then slice each slab lengthwise into 4-6 equal strips. Steam until very soft, about 12 minutes.

Step 3

Spread the chopped tomatoes in the baking dish and sprinkle with salt. Lay eggplant slices over the top and cover with olive oil.

Step 4

Evenly sprinkle the paprika and oregano over the eggplant and tomatoes.

Step 5

Bake for 2 hours or until oil bubbles to the top and the eggplant is caramelized.

Step 6

Serve immediately with fresh rye bread or eat it later cold.

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