Not-Actually-Shakshuka Sauce | RAVE

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
• hearty

What you can use it on:

• Eggs
• Burgers
• Pasta
• 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:

1. Take 2 eggplants and drizzle salt on them for this reason. Leave them soaking in the salt for about 30 minutes.
2. Saute an onion or two in olive oil
3. Add the eggplants and cook over low heat for about 20 minutes.
4. Add 2 big cans of crushed tomatoes and plenty of water (even 2 cans). We want this to cook forever.
5. Add garlic (I add garlic after because I don’t want to risk burning it which happens so easily and then all is spoiled)
6. 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.
7. Cook the hell out of it. I do it for about 5 hours on UBER low heat…otherwise the bottom may burn.
8. I add salt WAY at the end, when it’s all done.
9. Allow to cool, store. Maybe freeze half.

Deliciousness awaits. Enjoy!