Turkish Saksuka with Fried Eggplant, Zucchini and Peppers

What you need

• 2 eggplants, about 600 g total, cut into 2 cm cubes
• 2 zucchini, about 400 g total, cut into 2 cm cubes
• 2 green bell peppers, seeded, cut into 2 cm pieces
• 4 ripe tomatoes, about 500 g, grated or finely chopped
• 4 cloves garlic, finely chopped
• 200 ml (3/4 cup) sunflower oil, for frying
• 1/2 tsp sugar
• 1 1/2 tsp salt, divided
• 1/2 tsp black pepper, freshly ground
• 2 tbsp flat-leaf parsley, chopped, for serving

Method

Restated from the original video

1. 1

   Toss the eggplant cubes with 1 tsp of the salt in a colander. Leave for 15 min, then pat dry with a clean towel.

2. 2

   Heat about 100 ml of the oil in a large frying pan over medium-high heat. Fry the eggplant in batches until browned and soft, 6-8 min per batch. Lift each batch onto a large plate lined with paper towels.

3. 3

   Fry the zucchini in batches in the same pan, adding more oil as needed, until golden at the edges, 4-5 min per batch. Add to the plate.

4. 4

   Fry the peppers for 3-4 min, until soft and blistered in places. Add to the plate.

5. 5

   Pour off all but 2 tbsp of the oil from the pan. Add the garlic and stir for 30 seconds, until fragrant but not browned.

6. 6

   Add the tomatoes, sugar, the remaining 1/2 tsp salt and the black pepper. Simmer over medium heat, stirring now and then, until thick and glossy, 12-15 min. If the pan looks dry, stir in a little water.

7. 7

   Take the pan off the heat and fold in the fried vegetables gently so the cubes keep their shape.

8. 8

   Leave to cool to room temperature, about 20 min, then taste and adjust the salt.

9. 9

   Serve at room temperature or chilled, scattered with the parsley.

Imported from turkeysforlife.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.