Shakshuka
Ingredients (serves: 4):
2 aubergines (eggplants) – the long type
2-3 peppers, finely chopped
2 tomatoes, peeled and cubed
Tomato purée/paste
2-3 cloves garlic, crushed or finely sliced
Olive oil
Directions
Peel alternate strips off the aubergines (eggplants) lengthwise to create a stripey pattern. Chop into chunky cubes, sprinkle generously with salt, and leave to soak in a bowl of water for about half an hour.
To soak or not to soak: A debate continues to rage as to whether salting and soaking aubergines really does help to remove any bitterness, but the main orthodoxy is that is better to do than not.
Rinse the aubergine chunks, pat dry, and then fry in a light olive oil until golden brown. Stir in the finely chopped peppers and the tomatoes and cook over a gentle heat. When these start to break down and disintegrate, add the tomato puree/paste and garlic, and continue to simmer for a few minutes. If the tomatoes aren’t especially juicy then feel free to supplement with a little water. You should be aiming for a really moist and juicy consistency.
Leave to cool. Serve chilled. Shakshuka(Şakşuka) is superb eaten with hunks of fresh bread or with some cool fresh yoghurt on the side.
