Şakşuka

Preparation

1. 01

   Step 01

   Cut the eggplant into 2 cm cubes. Place in a bowl, sprinkle with salt, and let sit for 20 minutes to draw out the bitter liquid. Rinse with cold water and pat dry thoroughly with paper towels.

2. 02

   Step 02

   Cut the zucchini, potatoes, and bell peppers into 2 cm cubes, the same size as the eggplant. Remove the seeds from the peppers.

3. 03

   Frying

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

4. 04

   Frying

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

5. 05

   Frying

   Fry the zucchini cubes the same way (approximately 3–4 minutes). Be careful, as zucchini softens quickly. Remove with a slotted spoon and drain on paper towels.

6. 06

   Frying

   Fry the pepper pieces briefly (approximately 1–2 minutes); just until slightly softened. Remove with a slotted spoon and set aside with the other vegetables.

7. 07

   Sautéing

   Drain excess oil from the skillet, leaving 2 tablespoons of olive oil. Add the finely chopped onion and sauté over medium heat until softened (3–4 minutes). Add the garlic and sauté for another 30 seconds.

8. 08

   Cooking

   Add the grated tomatoes, tomato paste, salt, black pepper, and sugar. Stir and bring to a boil. Reduce the heat and cook until the sauce thickens, 12–15 minutes.

9. 09

   Step 09

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