Şakşuka — Fried Aubergine and Pepper with Tomato Sauce

Ingredients

• 2 large aubergines, cut into 2cm cubes
• 2 green peppers (long Turkish peppers if available), deseeded and chopped
• Sunflower oil, for shallow frying
• 2 tbsp olive oil
• 4 cloves garlic, sliced
• 1 tbsp Turkish tomato paste (domates salçası) or tomato purée
• 4 ripe tomatoes, grated or finely chopped
• 1 tsp caster sugar
• 1/2 tsp salt
• Chopped fresh flat-leaf parsley, to serve
• Thick plain yogurt, to serve

Method

1. Salt the aubergine cubes lightly, leave for 15 minutes, then rinse and pat dry thoroughly.

2. Heat 2cm sunflower oil in a deep frying pan over a medium-high heat. Fry the aubergine in batches for 5 to 6 minutes until golden, then drain on kitchen paper. Fry the peppers for 2 to 3 minutes and drain.

3. In a clean pan heat the olive oil over a medium heat. Cook the garlic for 30 seconds, then stir in the tomato paste for 1 minute.

4. Add the tomatoes, sugar and salt and simmer for 10 minutes until saucy.

5. Fold in the aubergine and peppers and simmer for 5 minutes. Let cool, scatter with parsley and serve with yogurt and bread.