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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 30m

This recipe was shared by Alison Negrin. Read more about her family in "An Eggplant Casserole That’s Full of Memories." 


  • 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

EasyMain CoursesKosher for PassoverGluten FreeVegetarianVeganEastern Europe


  • 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.