When Irv and I faced each other under the chuppah three years ago, I thought about my role as his wife. I was ready to assume some of the responsibilities that came with the title “Mrs.”—like standing in synagogue when Irv went up to the Torah, and visiting the mikveh every month. But I didn’t want to put on the pink, frilly apron my friends gave me at my bridal shower and spend hours doing what my mother called “kitchen duty.”
- 4-5peppers (yellow, orange, and red)
- 1can of Redpack crushed tomatoes
- 2garlic cloves
- Salt, pepper, and crushed red pepper to taste
Yield: 4 servings
My Mother’s Matbucha, from Paulette Safdieh’s mother, Tally Grazi
- Step 1
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.
- Step 2
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.
- Step 3
Serve warm, alone or with challah.