Mesakaa Recipe

Preheat and score eggplant

Preheat the oven to 425°F (220°C). Rinse the eggplants and pat dry. Trim the stems. Using a sharp knife, make 3–4 shallow diagonal slashes on each eggplant to help steam escape and to allow roasting heat to penetrate.

Roast eggplant

Prick each eggplant a few times with a fork, place on a rimmed baking sheet lined with parchment or foil. Drizzle 1 tablespoon olive oil over the eggplants and rub to coat. Roast for 30–40 minutes, turning once halfway, until the skin is charred and the flesh is very soft. Remove and let cool until easy to handle.

Roast peppers

While eggplants roast, place green peppers on a separate baking sheet. Drizzle with 1 tablespoon olive oil and roast alongside eggplants (or under broiler) for 20–25 minutes, turning occasionally, until skins are blistered and blackened in spots. Transfer peppers to a bowl and cover with plastic wrap or a lid to steam for 10 minutes — this loosens skins for peeling.

Peel and chop

When eggplants are cool enough, peel off the charred skin and scoop the flesh into a colander over a bowl; let it drain 10 minutes, pressing gently to remove excess liquid. Discard skins. Peel seeded skins from the peppers, remove stems, seeds and membranes, and chop the pepper flesh into 1/2–1 inch pieces. Roughly chop the drained eggplant flesh.

Prepare tomatoes and aromatics

Score a shallow X on the bottom of each tomato. Bring a small pot of water to a boil and blanch tomatoes 30–45 seconds, then transfer to an ice bath. Peel and core the tomatoes, roughly chop. Finely chop the onion. Mince the garlic cloves.

Sauté onion and garlic

Heat a large skillet or sauté pan over medium heat. Add 2 tablespoons olive oil. When shimmering, add the chopped onion and a pinch of salt. Cook until softened and translucent, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds more until fragrant, careful not to brown.

Build the tomato sauce

Stir in the chopped tomatoes and 1 tablespoon tomato paste. Add 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika (if using), 1/2 teaspoon sugar, and red pepper flakes if desired. Bring to a gentle simmer, then reduce heat to medium-low and cook 10–12 minutes until tomatoes break down and sauce thickens. If sauce becomes too thick, add up to 1/2 cup water to reach a saucy consistency.

Add roasted vegetables to sauce

Gently fold the chopped roasted eggplant and roasted peppers into the tomato-garlic sauce. Stir to combine, then taste and adjust seasoning with the remaining 1 teaspoon salt and additional black pepper as needed. Simmer together for 8–10 minutes so flavors meld and excess moisture cooks away.

Finish with lemon and parsley

Stir in 1 tablespoon lemon juice, 2 tablespoons chopped parsley, and 2 tablespoons olive oil to brighten the dish. Cook 1–2 more minutes. Remove from heat.

Serve

Transfer to a serving bowl or platter. Garnish with extra chopped parsley and an additional drizzle of olive oil if desired. Serve warm or at room temperature with crusty bread, rice, or as part of a mezze spread.