1 medium-sized 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
1-2 garlic cloves , mashed with salt
3 medium-sized tomatoes, 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 at medium heat until the smell of garlic comes out. Add the tomatoes and cook for about 10 minutes at medium heat. Add the fried vegetables, cook for another 2-3 minutes.
Place Shakshuka on a serving platter. Drizzle the remaining olive oil (2 tbsp) and garnish with fresh parsley. Serve at room temperature or chilled.
*You may also serve this dish with Garlic Togurt Sauce by the side.