Şakşuka

Preparation

1. 01

   Step 01

   Cut the aubergines into 2 cm cubes. Place in a bowl, sprinkle with salt and leave for 20 minutes. Allow them to release their bitter juices, then rinse under cold water and pat dry thoroughly with kitchen paper.

2. 02

   Step 02

   Cut the courgettes, potatoes and sweet peppers into 2 cm cubes, the same size as the aubergines. Remove the seeds from the peppers.

3. 03

   Frying

   Heat the olive oil in a large, deep frying pan over medium-high heat. Fry the potato cubes until golden (approximately 5-6 minutes). Remove with a slotted spoon and drain on kitchen paper.

4. 04

   Frying

   In the same oil, fry the aubergine cubes until golden on all sides (approximately 4-5 minutes). Remove with a slotted spoon and drain on kitchen paper.

5. 05

   Frying

   Fry the courgette cubes in the same way (approximately 3-4 minutes). Take care, as courgettes soften quickly. Remove with a slotted spoon and drain on kitchen paper.

6. 06

   Frying

   Briefly fry the pepper pieces (approximately 1-2 minutes) — just until they have softened slightly. Remove with a slotted spoon and set aside with the other vegetables.

7. 07

   Sautéing

   Drain off any excess oil from the pan, leaving 2 tablespoons of olive oil. Add the finely chopped onion and cook over medium heat until softened (3-4 minutes). Add the garlic and cook for a further 30 seconds.

8. 08

   Cooking

   Add the grated tomatoes, tomato purée, salt, black pepper and sugar. Stir and bring to the boil. Reduce the heat and simmer until the sauce has thickened, 12-15 minutes.

9. 09

   Step 09

   Arrange the fried vegetables on a large serving platter. Drizzle the warm tomato sauce over the top. Garnish with finely chopped parsley. Serve hot or at room temperature.