The original shakshouka

Ingredients (serves 2)

• 1 eggplant

• 1 yellow bell pepper, cut into strips

• 1 red bell pepper, cut into strips

• 1 onion, peeled

• 1 whole chilli, deseeded

• 3 garlic cloves, each cut in quarters (germs removed)

• 2 Tbs olive oil

• A handful of parsley, chopped

• Garnish: a handful of chives, finely chopped

Method

1. Slice the onion in half from the top to the bottom, then thinly slice it

2. Peel off long strips of the skin of the eggplant and slice it lengthwise into 8 large strips

3. In a large pan or wok, sauté the onion slices with 1 Tbs of olive oil on medium-high heat until they become golden brown, then add the eggplant strips and drizzle with olive oil. Cover and cook for 15 minutes on medium-high heat

4. Add the whole chilli (without the seeds) and the bell pepper strips to the pan. Season with salt and pepper. Sauté (uncovered) for 10 minutes

5. Add the chopped parsley and toss for a minute, then serve with chopped chives on top (if using)

Note: to turn this dish into a complete meal, you can eat it with quinoa for instance.

Recipe by Hind Tahboub and Diala Tufenkji

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