Matbukha is a Maghrebi dish of cooked tomatoes and roasted bell peppers and eggplants seasoned with garlic and chili. The name of the dish originates from Arabic and means cooked.
- 2 medium eggplants
- 4 red bell peppers
- 3 small red chilis
- 100ml of Canola oil
- 3 tea spoons of sweet Paprika
- 3 tea spoons of Cumin powder
- 3 tea spoons of Salt
- 3 tea spoons of Sugar
- 5 Garlic cloves
- 2 to 3 cans of Tomato sauce (or 3 cans of diced tomatoes)
- 1 pack of coriander (optional)
Put the eggplants directly on the fire of the gas or alternatively on a frying pan in order to roast and soften the eggplant, after 10 to 20 min when the eggplant's outer layers are roasted and the interior is soft remove it and fry the bell peppers in the same method until it gets soft and roasted as well.
cut the roasted eggplants and bell peppers into small pieces and leave aside.
Heat the Canola oil in a large cooking pot over medium to high heat and add the roasted bell peppers, cut the chili to small pieces as well and add to the pot with the Cumin and Paprika and mix well, simmer over medium heat for another 10 minutes, add the roasted pieces of the eggplant and add the diced tomatoes or the tomato sauce (filter the cans in a colander for more solid texture of the tomatoes), lower the heat and cook for additional 10 to 15 min.
Cut the garlic cloves to flat pieces and add it with the salt and sugar, cook for more 5 minutes until the garlic is soft, turned off the heat, add the coriander if you wish to end enjoy!