Şakşuka (Turkish Mixed Vegetable Dish)

• Oil120 ml olive oil
• Garlic3 cloves garlic
• Potato300g potato
• Parsley½ bunch fresh parsley, chopped
• Cumin1 teaspoon ground cumin
• Eggplant500g eggplant
• Zucchini350g zucchini
• Salt1 teaspoon salt
• Onion1 large onion
• Paprika1 teaspoon sweet paprika
• Tomato500g tomato
• Pepper300g pepper
• Pepper½ teaspoon black pepper

How to Make It

• 1

  Peel and dice 500g eggplant and 350g zucchini into 1.5 cm cubes. Dice 300g potato into 1.5 cm cubes as well so everything cooks evenly.

• 2

  In a large frying pan or pot, heat 1/2 cup (120ml) of olive oil over medium-high heat. Fry the eggplant, zucchini, and potato cubes in batches until golden brown and tender, about 5-7 minutes per batch. Remove with a slotted spoon and set aside on paper towels to drain excess oil.

• 3

  In the same pan, reduce the heat to medium and add 1 chopped large onion. Sauté until softened, about 5 minutes. Add 3 minced garlic cloves and cook for another minute until fragrant, being careful not to let the garlic brown, as it can turn bitter.

• 4

  Stir in 300g peppers, diced, and cook for 5-7 minutes until slightly tender. Then add 500g ripe tomatoes, peeled and diced, along with 1 teaspoon of ground cumin, 1 teaspoon of sweet paprika, 1 teaspoon of salt and 1/2 teaspoon of black pepper.

• 5

  Bring the tomato mixture to a gentle simmer, then reduce the heat to low and cook uncovered for 15-20 minutes, stirring occasionally to prevent sticking, until the flavors meld and the sauce thickens.

• 6

  Gently fold the previously fried eggplant, zucchini, and potato back into the rich tomato sauce. Cook uncovered for an additional 5-7 minutes, ensuring all the vegetables are thoroughly heated through and coated in the delicious sauce.

• 7

  Taste and adjust the seasoning as needed to suit your preference. Garnish generously with ½ bunch of freshly chopped parsley just before serving. Şakşuka is wonderful served warm or at room temperature, making it a versatile addition to any meal.