1 medium eggplant, peeled and sliced in rounds
2 tbsp vegetable oil
1 medium onion, chopped
2 cloves garlic (optional)
3 carrots, chopped
2 medium zucchini, chopped
3 medium tomatoes, chopped
1 1/2 to 2 cups thinly sliced mushrooms
1/4 cup fresh dill, minced
Water, if needed
3 potatoes, peeled (leave them whole)
4 to 6 tbsp matzo meal (as needed)
Salt and pepper to taste
1 egg, lightly beaten
Paprika to taste
1. Place eggplant slices in a colander, salting each layer. Let stand for 30 minutes. (Cheryl prefers to let it stand for up to 2 hours.) Rinse, pat dry and chop in small pieces.
2. Heat oil in a large skillet or pot. Fry onions (and garlic, if using) in oil on medium heat until golden. Add carrots, zucchini, tomatoes, mushrooms, dill and chopped eggplant. Stir well. Cook over low heat for 15 minutes, until tender, stirring occasionally. Add a little water if mixture becomes too dry.
3. Meanwhile, cook potatoes in boiling salted water until nearly tender. Let them cool, then slice into rounds. Set aside.
4. Remove pot containing vegetable mixture from heat and mash briefly with a fork. Don’t make the mixture too smooth – it should be somewhat chunky. Add matzo meal, salt and pepper. Add egg and stir well.
5. Preheat oven to 350 F. Spray a 2 quart round ovenproof casserole with nonstick spray. Spoon in vegetable mixture and spread evenly. Top with sliced potatoes and sprinkle with paprika.
6. Bake uncovered for 40 to 45 minutes, until golden.
Makes 6 servings.