Tomato Eggplant Saksuka

A tasty Middle Eastern dish of fried eggplants and other vegetables in a tomato sauce
Ingredients - Serves 4
  • 250 g eggplant, cut into long strips
  • 250 g potatoes, sliced, optional
  • 1 large red capsicum (bell pepper), cut into strips
  • 1 large ( or 300 g) onion, chopped
  • 500 g tomatoes, chopped
  • 2 tbsp fresh parsley, chopped
  • 3-4 cloves of garlic, chopped
  • 1 tsp white or brown sugar
  • 2 tbsp fresh mint, chopped
  • 1 tsp red chilli flakes, optional
  • 4 tbsp extra virgin olive oil
  • juice of ½ a lemon, optional
  • Salt, to taste
Steps
  1. Place the eggplant strips in a colander. Sprinkle salt liberally all over the eggplants and place something heavy on top. This will get rid of the bitterness that is usually associated with eggplants, and make it less soggy when fried
  2. Meanwhile, heat 2 tbsp oil in a saucepan. Fry the garlic and onions till the onions are soft and translucent
  3. Add tomatoes and cook till they are very soft and mushy
  4. Mix in sugar, red chilli flakes, mint leaves, salt and continue cooking on low heat to reduce to a sauce-like consistency
  5. During this time, heat up the remaining 2 tbsp oil in a large skillet and stir-fry the potatoes, eggplants and capsicum
    6. Traditionally these vegetables are deep fried, but we will be kind to our bodies this time!
  6. You can also simply grill the vegetables with just a drizzle of oil
  7. Sprinkle a little salt while you cook the vegetables
  8. Once both the sauce and vegetables are done, simply mix them up or arrange as layers in a serving dish
  9. Serve with pita bread and fresh yoghurt or even some couscous
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