Kapema
Alison Negrin's "eggplant meltdown" recipe. Super simple to make, and very tasty. I first read about it in the Fall 2022 edition of Edible East Bay and slightly modified the recipe.
Ingredients
- 1 large globe eggplant
- 4 large, very ripe tomatoes, chopped or sliced
- Paprika or pimenton
- Oregano
- Olive oil
Recipe
- Preheat oven to 350°F.
- Slice eggplant. Microwave until tender, about five minutes.
- Lay eggplant on bottom of oiled baking dish. Cover with tomatoes, pimenton, oregano. Pour more olive oil on top.
- Bake for about 2 hours, until the oil bubbles to the top and the eggplant becomes caramelized.
History
August 24, 2022
Made it for the first time. Super easy and a definite winner. The original recipe called for steaming the eggplant for 20-25 minutes. I replaced that by microwaving. I want to try without steaming at all. I also left the salt out, and it didn't need it — surprising, since I definitely like my salt.
I thought about adding onions, but again, it didn't need them, and I actually think they might have taken away from the simplicity of this dish. I could imagine adding caponato-style ingredients, but simple is great.
I left it in the warm oven after two hours, and it got a little burnt. It was still tasty, but need to watch out for that next time.
I ate this as a side to skirt steak, and it was awesome. Would have been great over capellini.