Kapama (Slow-Cooked Eggplant Casserole) — Jewish Food Society
Savor slow-cooked eggplant and tomatoes in this aromatic casserole, perfect for Passover or any time. Yielding 6-8 servings in 2 hours, it’s easy to prepare and full of flavor.
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
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