Eggplant With Sauce (saksuka) Recipe
Make Eggplant With Sauce (saksuka) Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Cut the eggplants into cubes and sprinkle with salt. Let them sit for about 20 minutes to draw out moisture. Rinse and pat dry.
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, sauté until softened.
- 3
Add Bell Pepper
Stir in the diced bell pepper and cook for another 5 minutes until tender.
- 4
Cook the Eggplant
Add the eggplant cubes to the skillet, cooking until they are golden brown and tender, about 10-15 minutes.
- 5
Make the Sauce
Chop the tomatoes and add them to the skillet along with salt, black pepper, cumin, and red pepper flakes. Stir well and let it simmer for about 10 minutes.
- 6
Garnish and Serve
Stir in the chopped parsley and adjust seasoning if necessary. Serve hot.
