Saksuka

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 1 eggplant(s)
• 2 medium-sized potatoes, waxy
• 3 m.-large tomato(s)
• 2 peppers, hot
• 8 tbsp olive oil
• Salt
• ½ tsp sugar
• black pepper
• ½ tsp sweet paprika powder
• 1 tbsp vinegar (wine)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Vegetable ragout with spicy sauce

Peel the onions and garlic and chop into small cubes. Wash and trim the eggplant, and cut into 1 cm cubes. Peel the potatoes and also cut into 1 cm pieces. Score the tomatoes at the bottom, blanch them in hot water for about 30 seconds, peel them, and dice them (omitting the seeds if necessary). Halve the peppers, trim them, deseed them, and cut them into fine strips. Heat 2 tablespoons of olive oil in a pan, sauté the onions and garlic until translucent, and then remove them. Add another 4 tablespoons of oil to the pan and fry the eggplant cubes until browned all over. Then remove them. Pour the remaining oil into the pan and fry the potatoes all over. Add the tomatoes, eggplant, and onion-garlic mixture back to the potatoes and season to taste with salt, sugar, and pepper. Cover and simmer over low heat for 15 minutes. Finally, stir in the paprika and vinegar, and season again if necessary. The ragout can be eaten hot or cold. It goes well with flatbread, for example.