Eggplant Matboucha

Matboucha (link) is a slow-cooked spicy dish of tomatoes. The twist here is the addition of eggplant. Prepare lots of bread to “mop out” the sauce of this dish

• 1 big eggplant , cubed 

• 1 hot pepper, chopped 

• 1 red pepper, chopped 

• 3 garlic cloves, crushed 

• Oil spray 

• ½ tsp.sugar 

• Salt 

• 1.5 tbsp paprika 

• 1 tsp cumin 

• 4 tbsp oil 

• 1.5 cup canned diced tomatoes 

1. Preheat the oven to 400°.

2. Place the eggplant cubes in a baking pan. Spray generously with olive oil spray and roast for about 30-40 minutes. 

3. In the meantime, put the peppers in a wide skillet with 1 tbsp of the oil and fry, stirring occasionally. 

4. Once the eggplant are ready, add them and the rest of the oil. Fry for 5 more minutes. Add the garlic and fry for 1 more minute. 

5. Add the tomatoes and the spices. Stir and and fix seasoning. If it’s too thick, add some water. Cook for about 30 minutes.