Saksuka

🔥 Prep

• Wash and peel the 2 pcs Eggplant, then cut into 1‑cm cubes; sprinkle with salt and let sit for 10 minutes to draw out bitterness, then rinse and pat dry.
• Trim and dice the 1 pcs Zucchini into 1‑cm cubes.
• Peel and cut the 1 pcs Potato into 1‑cm cubes.
• Blanch the 2 pcs Tomato in boiling water for 30 seconds, peel, remove seeds, and chop into small pieces.
• Peel and mince the 3 pcs Garlic cloves.
• Measure out 0.5 cup Olive Oil and set aside.

🔥 Cook

• 1. Heat 0.25 cup Olive Oil in a large skillet over medium-high heat until shimmering.
• 2. Add the eggplant cubes and fry for 5‑6 minutes, stirring occasionally, until golden brown; transfer to a plate lined with paper towels.
• 3. Add another 0.25 cup Olive Oil to the skillet, still over medium-high heat, and fry the zucchini cubes for 3‑4 minutes until lightly browned; remove and set aside.
• 4. Add a splash more oil if needed, then fry the potato cubes over medium heat for 6‑8 minutes until tender and crisp on the edges; drain on paper towels.
• 5. Reduce heat to medium, Add the minced 3 pcs Garlic to the skillet and sauté for 30 seconds until fragrant.
• 6. Stir in the chopped 2 pcs Tomato and cook for 4‑5 minutes, breaking down the tomatoes, until a thick sauce forms.
• 7. Return all fried vegetables (eggplant, zucchini, potato) to the skillet, toss to coat with the tomato‑garlic sauce, and simmer over low heat for 5 minutes to let flavors meld.
• 8. Taste and season with salt and pepper as needed; optionally drizzle a little extra Olive Oil before serving.

🔥 Serve

• Transfer the saksuka to a warm serving dish and garnish with a sprinkle of fresh chopped parsley or mint if desired.
• Serve hot or at room temperature alongside crusty bread, pita, or rice pilaf.
• Pair with a dollop of plain yogurt or a simple cucumber‑yogurt salad (cacik) for a complete Turkish mezze.