Since I have no rhyme or reason (Ask Eden Pearlstein aka EPHRYME– he’s the Rhyme department, and my son in-law) for why this recipe is only for Rosh Hashanah let’s create a new minhag and make it for Pesach too. 

WARNING! This recipe is a “potchke” lots of steps but worth the effort. (Maybe that’s why I make it only once a year for family because to feed this to the Ohr Chadash hordes would keep me in the kitchen for an unexaggerated millennium).

Brush thick rounds of eggplant with olive oil sprinkle with kosher salt and granulated garlic then broil until browned. Prepare thin rounds of potatoes and zucchini while you make the sauce by browning ground meat, I often use turkey or veal, with finely chopped onions and parsley. I add one can of crushed tomatoes and some dry red wine, salt and pepper, and a dash of…  SPOILER WARNING! – SECRET INGREDIENT ABOUT TO BE REVEALED -cinnamon. I start layering with onion rings on the bottom of the olive oiled baking pan then potatoes, then meat sauce then zucchini then more sauce and top it all with the broiled eggplant. 

Over the top I pour some white sauce made by gently sautéing potato starch in olive oil and adding chicken broth stirring constantly until you have a creamy consistency breaking up the lumps as you stir. Bake in 350 degree oven till bubbly and the top starts to brown about an hour.