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An old French relish adapted for the microwave.

  • 1 large eggplant, peeled and cut into small cubes
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 green pepper, cut into strips
  • 2 zucchini, thinly sliced
  • 3 tomatoes, peeled and diced
  • salt to taste
  • generous pinch of pepper
  • 3–4 tablespoons tomato sauce, optional

In a 2-quart casserole, combine eggplant, onion, garlic, and oil. Cover and microwave on high for 3 minutes. Stir and return to microwave for 3 more minutes. Place a layer of green pepper strips on top, followed by a layer of zucchini and then a layer of tomatoes. Add salt and pepper,and tomato sauce, if desired. Stir. Cover and microwave on high for about 10 minutes until vegetables are tender. Let stand covered for 5 minutes.

Serves 4–6.

Sara Finkel is a renowned chef, caterer and food columnist whose outstanding recipes and culinary expertise have delighted Jewish homemakers for decades. Her first cookbook, Classic Kosher Cooking (Targum Press), became an all-time favorite worldwide, and her latest release, Classic Kosher Cooking Vol. 2: Simply Delicious: Winning Recipes for Every Day and Holidays (Targum Press) was an instant bestseller, already in its second printing.
Note: The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.
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