Description
My family calls this dish “kapema,” a name that might bear some relation to the Italian “caponata.” It can be eaten hot or cold. Serve it with grilled meats or fish or on its own with rye bread and a salad. This makes enough for 6 as a side dish.
Ingredients
Units
Scale
- 1 large globe eggplant
- 4 large, very ripe tomatoes, chopped
- 1/4 cup paprika
- 1/4 cup dried oregano
- 1 tablespoon kosher salt
- 1 cup extra virgin olive oil (plus more for oiling the dish)
Instructions
Preheat oven to 350°F.
Slice eggplant into 16 long pieces. Place on a heatproof plate and steam, covered, over boiling water until tender, 20–25 minutes.
Lay eggplant slices along the bottom of an oiled baking dish and cover with chopped tomatoes, paprika, oregano, and salt. Pour the olive oil on top.
Bake for about 2 hours, until the oil bubbles to the top and the eggplant becomes caramelized.
- Category: Entrée
