Original name: Şakşuka

Origin: Turkey

2 long eggplants. peeled, cut in cubes
2 large potatoes. peeled, cut in cubes
2 zucchini, cut in cubes
1 glass of corn oil

Tomato Sauce:
2 spoons of extra virgin olive oil
3 garlic cloves , mashed
4 medium size tomato, peeled, diced
1 small spoon of sugar

a bit parsley, chopped

Soak the eggplants in a salty water for 20 minutes. Squeeze and dry with the paper towel. Pour corn oil into the pan, fry potato, then zucchini and finally eggplants, add salt. Put them on a paper towel to soak extra oil.

Meantime, suttee the mashed garlic with olive oil on medium heat until the smell of garlic comes out. Pour the tomatoes in it, add salt and sugar, and cook for about 10-15 minutes on medium heat. Add the fried vegetables in it, cook for another 2 minutes.

Place Saksuka in a service plate and sprinkle fresh parsley all over it. Serve the dish at room temperature or chilled.