Turkish Shakshuka (Saksuka)

Serves 2–4

Prep. time 10 minutes

Cooking time 15 minutes

Ingredients

1 medium-size eggplant, peeled and diced

1 large potato, peeled and diced

1 cubanelle pepper, cut into bite-size pieces

½ cup sunflower oil

2 cloves garlic, mashed with some salt

3 tablespoons extra-virgin olive oil (divided)

3 medium tomatoes, peeled and diced

¼ cup parsley, chopped

Directions

1. Soak the diced eggplant in salty water for about 20 minutes.
2. Squeeze to remove water and dry using paper towels.
3. Heat the sunflower oil in a medium saucepan or skillet over medium heat.
4. Add the eggplant, potatoes and green peppers; stir-cook until soft and tender.
5. Drain over paper towels.
6. In the pan, heat 1 tablespoon of the olive oil over medium heat.
7. Add the garlic and cook until fragrant.
8. Add the tomatoes and stir-cook for 8–10 minutes.
9. Add the eggplant mixture and stir-cook for 2–3 minutes.
10.       Transfer to serving plates and top with the remaining olive oil and parsley.
11.        Serve warm with cucumber yogurt dip (cacik) (optional).