My Mother’s Matbucha, from Paulette Safdieh’s mother, Tally Grazi
4-5 peppers (yellow, orange, and red)
1 can of Redpack crushed tomatoes
2 garlic cloves
Salt, pepper, and crushed red pepper to taste
Peel the eggplant, cut into rounds, and sprinkle with salt. Let sit on paper towel for 45 minutes, then pat dry. Place eggplant on greased cooking sheet and spray top of eggplant with cooking spray. Bake for 20-25 minutes at 350 degrees. Cut eggplant into small pieces.
Sauté an onion and crushed tomatoes. Add eggplant, diced peppers, and garlic. Add salt, pepper, and crushed red pepper to taste. Let cook for 45 minutes.
Serve warm, alone or with challah.
Yields four servings.