Eggplant is one of my favorite vegetables and I love to make salads with it. This recipe is a hybrid of classic matbucha with eggplant and the result is incredible. Imagine eating this with a fresh loaf of challah or other bread. Yum!
If you want a delicious dish to serve with your meals, then look no further. This eggplant matbucha will be your new addiction.
800 grams tomatoes (5)
400 grams eggplant (1)
8 cloves of garlic
2 red peppers
120 ml water (1/2 cup)
30 grams hot pepper (1/2 pepper)
1 tsp sugar
1 Tbsp Moroccan paprika
1 Tbsp chicken bouillon
1/2 tsp ground black pepper
1. Preheat an oven to 180°C.
2. Cut the peppers in half and remove the insides. Arrange on parchment paper with the cut side down and bake for 40 minutes until the peppers shrivel and blacken. Turn off the oven and leave the peppers inside the oven for another 30 minutes, then peel them.
3. Bring a pot of water to the boil. Score the tops of the tomatoes and drop them in the boiling water. Cook for three minutes and drain. Let cool and peel.
4. Dice the eggplant, heat 5-6 Tbsp of oil in a pot and sauté for a few minutes while stirring. Dice the tomatoes and add to the eggplant in the pot.
Chop the hot pepper and add to the pot along with the tomatoes and eggplant. Cut the roasted peppers and add to the pot. Sauté for around 10 minutes, stirring occasionally.
If the tomatoes are very watery then you won’t need to add any additional water. If not, then add water to the pot.
5. Add sugar and spices and cook for around 30 minutes, stirring occasionally.
Eat as is, or partially blend in a food processor, leaving it slightly chunky. Serve with challah, it’s divine! Served with white rice.
You can use this as a pizza sauce for a twist on the standard sauce, also great eaten with pasta.
Good to know…
Freezer-friendly, You can make this two days in advance. Don’t feel like peeling the peppers? Dice and add. You can heat this cold, hot, or at room temperature.