Şakşuka

Ingredients

• 12 medium eggplants (aubergines), cut into 2cm cubes
• 22 green peppers, deseeded and cut into chunks
• 31 zucchini (courgette), sliced into rounds
• 44 ripe tomatoes, finely grated or blended
• 53 cloves garlic, finely sliced
• 61 tbsp tomato paste
• 71 tsp sugar
• 81 tsp red pepper flakes (pul biber)
• 9Generous amount of olive oil for frying
• 10Salt and freshly ground black pepper
• 11Fresh parsley to garnish

Instructions

1. 1Salt the eggplant cubes and leave for 20 minutes to draw out moisture. Rinse and pat completely dry.
2. 2Heat olive oil in a wide pan over medium-high heat. Fry eggplant in batches until golden and tender. Drain on paper towels.
3. 3In the same pan fry the green peppers and zucchini until soft and lightly coloured. Set aside with the eggplant.
4. 4In a clean pan, heat a little olive oil, add garlic, and sauté for 1 minute. Add grated tomatoes, tomato paste, sugar, and chilli flakes. Simmer for 10 minutes until thickened.
5. 5Fold the fried vegetables gently into the tomato sauce. Season well.
6. 6Allow to cool to room temperature before serving — şakşuka is best served at room temperature or slightly warm, garnished with fresh parsley.