Şakşuka — Eggplant and Pepper in Tomato Sauce

Turkish şakşuka is a vegetable meze: separate pieces of eggplant and pepper are fried, then dressed with a chunky garlic-tomato sauce. It is served warm or at room temperature with bread.

Serves 4–6 | Prep 20 minutes | Cook 30 minutes

Ingredients

• 2 medium eggplants (about 600 g), cut into 3 cm cubes

• 2 green peppers, roughly chopped

• 4 ripe tomatoes, grated or finely chopped

• 3 garlic cloves, minced

• 4 tablespoons olive oil, plus more if shallow frying

• 1 teaspoon salt and black pepper

• 1 teaspoon mild red pepper flakes

• Chopped parsley

Method

1. Salt eggplant pieces for 15 minutes, then pat thoroughly dry. Fry in batches until golden and tender, or toss with oil and roast at 220°C / 425°F for 25 minutes. Fry or roast peppers until softened.

2. In a separate pan, gently cook garlic in a spoonful of oil for 30 seconds. Add tomatoes, salt and pepper flakes; simmer 12–15 minutes until thick, not watery.

3. Arrange eggplant and peppers on a shallow plate. Spoon tomato sauce over them without mashing the vegetables. Rest at least 15 minutes, sprinkle parsley and serve with bread.

Kitchen note: Keep the components distinct; a thick sauce coats the vegetables without turning them to stew.