Shared by Alison Negrin
Shared by Alison Negrin
Kapama (Slow-Cooked Eggplant Casserole)
Yield: 6-8 servingsTime: 2h 30m
Kapama (Slow-Cooked Eggplant Casserole)
Yield: 6-8 servingsTime: 2h 30mFamily Journey
Ioannina, Greece
The Bronx, NY
The slow-cooked Greek dish kapama is typically made with meat or poultry, but this recipe from Alison Negrin’s family is vegan. It’s best made during the summer when tomatoes and eggplant are at their peak.
This 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.
