Shakshuka (Summer Mixed Fries with Tomato Sauce) Recipe

Ingredients:

For the meal:
	Eggplant (Truck Farm)	4	Qty
	Rock Salt (Or Salt)	2	Tbsp
	Potatoes (Medium size)	2	Qty
	Green Pepper	3	Qty
	Zucchini	1	Qty
	Red Capia Pepper	1	Qty

For the Sauce:
	Tomato (Mature)	4	Qty
	Granulated Sugar	1	Tsp (large)
	Garlic	6	Clove
	Olive Oil	1/2	Half Cup
	Red Pepper (Pain)	1	Qty
	Black Pepper (Freshly Ground)	1	Tsp
	Salt	1	Tsp

For the Roast:
	Liquid Oil	2	Cup

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Instructions:

1. Prepare plenty of salt water in a deep bowl. Peel the eggplants and put them in salted water. After removing the stems by cutting them, cut them into 2cmx2cm cubes and put them in salty water again. Let it sit for at least 1/2 hour until the bitterness is gone.
   
2. On the other hand, peel the potatoes and zucchini, cut them into cubes of the same size and leave them in a separate bowl in salted water.
   
3. Cut the capia and green peppers into 2 halves, remove the seeds and chop coarsely in 3cm lengths. If you are going to use hot peppers, chop them to the same size.
4. Take the garlic on a cutting board and crush it by hitting it with the back of the knife and chop it finely.
5. Put an x mark on the underside of the tomatoes with a knife and leave them in boiling water for 1-2 minutes and run through cold water. Thus, the skins will be easily peeled off while grating. Grate the tomatoes on the fine-toothed side of the grater. Make sure there is no crust.
6. Remove the potatoes on a paper towel, dry them thoroughly and fry them in the oil you have heated in the pan until they turn pink. Remove the fried potatoes on a paper towel and drain excess oil.
7. Squeeze the aubergines in your palms and fry them until they get color. Finally, fry the zucchini until soft and remove them on a paper towel and drain the excess oil.
8. In a separate saucepan, heat the olive oil and sauté the crushed garlic until fragrant. Add the peppers and turn them a couple of turns. Add the grated tomato, salt, sugar and black pepper and cook for 5-10 minutes on low heat.
   
9. Set aside half of the cooked tomato sauce to be added to the presentation.
10. Add the fried eggplants and other vegetables to the tomato sauce and cook for 1-2 minutes, turning until the vegetables absorb the sauce. Close the lid and let it cool.
11. Take the cooled şakşuka on a wide serving plate. Spoon over remaining tomato sauce. Serve cold garnished with fresh parsley leaves. Bon Appetit!
12. Note: If you prefer more lively vegetables, you can pour all the tomato sauce on it when the fried vegetables get cold and serve it by cooling it.

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Appetizer Deep Frying