Eggplant and Vegetable Ragout (Şakşuka)
A delicious Turkish şakşuka features a vegetarian ragout of fried eggplant and vegetables simmered in a rich tomato sauce.
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Instructions
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Heat 2 inches of oil in a deep frying pan.
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Peel eggplant in alternating strips, cut into 2-inch chunks, and salt in a strainer for 15 minutes to remove bitterness.
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Coarsely dice peppers, red onion, and zucchini.
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Rinse salted eggplant under cold water, drain, and blot dry.
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Fry eggplant and zucchini until tender and lightly browned, then strain and drain on paper towels.
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In a skillet, heat 2 tablespoons of olive oil and fry onion, garlic, and peppers until tender.
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Add tomatoes, tomato paste, sugar, salt, and pepper; cover and simmer on low heat until tomatoes soften.
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Uncover and continue to simmer until most liquid reduces to a thick sauce.
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Combine fried eggplant, zucchini, and tomato sauce in a bowl. Transfer to a serving dish, chill for several hours, and top with garlic yogurt before serving.