Shared by Alison Negrin
Shared by Alison Negrin
Kapama (Slow-Cooked Eggplant Casserole)
Yield: 6-8 servings
Kapama (Slow-Cooked Eggplant Casserole)
Yield: 6-8 servingsThis recipe was shared by Alison Negrin. Read more about her family in "An Eggplant Casserole That’s Full of Memories."
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
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.
