Şakşuka is a traditional Turkish dish that can be served as part of a meze or as a side dish. It is full of sauteed vegetables, including eggplant, zucchini, and bell peppers in a thick garlicky tomato sauce. This rich vegetable ragout recipe is so easy to make at home! With whatever vegetables you have on hand. A great one for meal prep as it tastes amazing at room temperature!
Cut the eggplant into bite-sized chunks.1 eggplant
Sprinkle the eggplant chunks with salt and place in a colander or strainer. 1 tablespoon salt
Leave the eggplant to sit for 15-30 minutes.
Wash the eggplant thoroughly in cold water, then drain it well and pat it dry with paper towel. Set the eggplant on a fresh piece of paper towel, while you chop the remaining veg.
Peel and roughly chop the red onion. Then cut the peppers and zucchini into large chunks. 1 red onion 2 zucchini 1 red bell pepper 1 green bell pepper
Peel and thinly slice the garlic.5 cloves garlic
In a large high sided skillet, use half of the olive oil to fry the eggplant and zucchini chunks until they are golden. Use a slotted spoon to remove them from the pan and drain them off on paper towels. 3 tablespoon olive oil chopped, salted and rinsed eggplant 2 chopped zucchinis
Use the remaining olive oil to fry the peppers and onions for 2-3 minutes until slightly softened.3 tablespoon olive oil chopped red onion chopped bell peppers
Add the garlic to the pan and stir until aromatic (20-30 seconds)thinly sliced garlic
Then add in the canned tomatoes, sugar, salt, and pepper. 1 can diced tomatoes 1 teaspoon sugar mustard 1 teaspoon salt ¼ teaspoon black pepper
Simmer rapidly for 5 minutes until thickened.
Add the eggplant, and zucchini back into the tomato sauce and stir together well.cooked eggplant cooked zucchini