1 medium size eggplant. peeled, diced
1 large potato, peeled, diced
1 cubanelle pepper, cut in bite size
1/2 cup sunflower oil
1 + 2 tbsp extra virgin olive oil
2 garlic cloves , mashed with salt
3 medium size tomato, peeled, diced
1/4 cup parsley, chopped
Soak the eggplants in a salty water for 20 minutes. Squeeze and dry with the paper towel. Pour 1/2 cup of sunflower oil into the pan, fry potato, green pepper and eggplants. Put them on a paper towel to soak extra oil.
Meantime, suttee the mashed garlic with 1 tbsp olive oil on medium heat until the smell of garlic comes out. Pour the tomatoes in it and cook for about 10 minutes on medium heat. Add the fried vegetables in it, cook for another 2-3 minutes.
Place Shakshuka in a service plate. Pour the rest of the olive oil (2 tbsp) and sprinkle fresh parsley all over it. Serve the dish at room temperature or chilled.
*You may also serve this dish with Yogurt Sauce with Garlic by the side.