Top Matzah with a quick and flavorful ratatouille featuring eggplant, zucchini and bell peppers and finish off with 2 cheeses. Have all ingredients chopped and at the ready so you can move quickly.
- Cook Time
- Prep Time
- 5 ServingsServings
- 1/4 cup olive oil
- 1 clove garlic chopped
- 1/2 cup diced yellow onion
- 1/2 cup diced eggplant
- 1/2 cup diced red bell peppers
- 1/2 cup diced green bell peppers
- 1/2 cup diced zucchini
- 1 cup Sabra Matbucha or Caponata
- 5 sheets matzah
- 1 1/4 cups shredded mozzarella
- 3/4 cup ricotta cheese
Preheat oven to 400 degrees F.
Heat oil in a medium sauté pan over medium heat. Add onions and garlic and sauté for about 5 minutes until just translucent and beginning to soften, stirring often, careful not to burn. Add eggplant, peppers and zucchini and sauté 5 to 10 minutes more or until just soft, stirring often, careful not to burn. Remove from the heat and stir in Sabra Matbucha or Caponata to combine.
Evenly distribute and spread Matbucha Ratatouille over 5 sheets of matzah and sprinkle with mozzarella. Place 4 to 5 small dollops of ricotta on each sheet of matzah.
Bake at 400 degrees F for 5 to 10 minutes until cheese is golden and bubbly. Using a pizza slicer, slice matzah into 4 equal squares and serve warm.
Photos by Chanie Apfelbaum from BusyInBrooklyn.com