Shakshuka
The mix of vegetables are various making a very tasty combination.
Servings 6 servings
Calories 150kcal
Ingredients
To fry
- 2 eggplants
- 2 zucchini
- 1 green pepper
- 2 potatoes
For the sauce
- 3 tablespoons olive oil
- 1 onion
- 2 garlic cloves
- 3 tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon vinegar apple, grape or similar
- ½ teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
To garnish
- 6 stalks parsley
Instructions
To fry:
- Wash and peel the eggplants in stripes. Cut to cubes. Soak them in salted water for about 20 minutes to get rid of the black water. Drain, wash and tap out with clean kitchen towel to dry.
- Peel the potatoes, cut to cubes and wash them with plenty of water and dry them up with paper towel.
- Peel the zuchinis, cut to cubes.
- Try to make all the vegetables be about the same size. It will look better on the plates and one vegetable will not be overruling the others like this.
- Cut the peppers into two and take out the seeds and this time cut to two dimentional cubes.
- Fry the vegetables in heated olive oil at medium heat. First the potatoes, then the zucchinis, then the eggplants and finally the peppers separetly. After taking out each party keep them on paper towels to soak up the excess oil. For the potatoes sprinkle some salt to keep them crispy.
For the sauce
- Chop or grate the onion.
- In another pan heat 3 tablespoons of olive oil. Saute the onions until translucent.
- Then grate the tomato and add together with the tomato paste.
- Then crush the garlic and add.
- Add the vinegar, salt, pepper and sugar. Cook about 15 minutes with covered lid.
To serve
- Put all the fried vegetables in a serving dish. Gently mix, without harming their shapes.
- Pour all the tomato mixture on top.
- Just before serving add chopped parsley.