Saksuka Recipe

Prepare the Veggies

Dice the eggplant, zucchini, bell peppers, and onion into small pieces. Mince the garlic.

Fry the Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced eggplant and sauté until softened and slightly browned, about 5-7 minutes.

Add Remaining Vegetables

Add the zucchini, bell peppers, and onion to the skillet. Sauté for another 5-7 minutes until all the vegetables are tender.

Make the Tomato Sauce

Stir in the minced garlic and cook for 1 minute. Add the tomatoes, paprika, cumin, salt, and black pepper. Simmer for about 10 minutes, stirring occasionally, until the sauce thickens.

Finish and Serve

Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.