Shakshuka is an awesome dish. You should have it immediately, if possible. I’ve had it a trillion happy times in Israel. Here’s a delicious recipe of Shakshuka from the NY Times. Here’s the of it.
What follows is NOT shakshuka….it’s a carelessly used word (by me) that now has become what I and my friends call an insane tomato sauce with eggplant, onions, and olives.
The sauce is:
- slightly sweet
- spicy and herby
- melt in your mouth, almost creamy
What you can use it on:
- Inside quesadillas
- On toasted bread
The multipurpose-ness of it is pretty spectacular. I keep a big jug like this one to use it throughout meals:
Here’s how to do it:
- Take 2 eggplants and drizzle salt on them for this reason. Leave them soaking in the salt for about 30 minutes.
- Saute an onion or two in olive oil
- Add the eggplants and cook over low heat for about 20 minutes.
- Add 2 big cans of crushed tomatoes and plenty of water (even 2 cans). We want this to cook forever.
- Add garlic (I add garlic after because I don’t want to risk burning it which happens so easily and then all is spoiled)
- Add whatever you want to flavor them: hot peppers, paprika, oregano/rosemary/thyme to make it more Italian (not my preference), cumin/curry, ground pepper, maybe a tablespoon of honey.
- Cook the hell out of it. I do it for about 5 hours on UBER low heat…otherwise the bottom may burn.
- I add salt WAY at the end, when it’s all done.
- Allow to cool, store. Maybe freeze half.
Deliciousness awaits. Enjoy!