Middle Eastern Eggplant Musakaa
Musakaa is a comforting Middle Eastern eggplant stew simmered with sweet bell peppers, onions, and garlic in a fragrant spiced tomato sauce. Golden fried eggplant cubes melt into the tender vegetables, making this an irresistible vegetarian main or side to enjoy with warm pita bread.
Ingredients for 4 portions
Instructions
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1
Trim the eggplant, peel strips of skin lengthwise to create a striped pattern, and cut into bite-sized cubes.
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2
Heat oil in a pot over medium-high heat and deep-fry the eggplant cubes in batches until golden brown, then drain in a fine mesh strainer.
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3
Finely dice the onion, mince the garlic cloves, and dice the red, yellow, and green bell peppers into small cubes.
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4
Heat 2 tablespoons of cooking oil in a skillet over medium heat, add the diced onion, and sauté until translucent and lightly golden.
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5
Add the minced garlic and sauté for about 1 minute until fragrant.
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6
Stir in 1/4 cup tomato sauce along with the diced red, yellow, and green bell peppers.
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7
Pour in 1/3 cup water and season with cumin, black pepper, paprika, sugar, and salt, stirring thoroughly to combine.
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8
Cover the skillet and simmer for 5 minutes over medium heat.
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9
Uncover, gently fold in the fried eggplant cubes, then cover again and cook on medium heat for 10 minutes until the vegetables are tender and the sauce has thickened.
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10
Remove from the heat and serve warm with pita bread or rice.
