Green Matbucha

Name: Green Matbucha
Ingredients: 1/4 cup plus 2 tbsp extra-virgin olive oil, divided; 1 medium onion, finely chopped; 2 cups peeled, 1/2-inch eggplant cubes; 1 medium green pepper, seeded and cut into 1/2-inch pieces; 1 jalapeno, seeded and finely chopped; 1 tablespoon granulated sugar; Kosher salt and freshly ground black pepper; 6 cloves garlic, finely chopped; 2 teaspoons dried za'atar, plus more for serving; 1/2 teaspoon onion powder; 1/2 teaspoon red pepper flakes, or more to taste; 1 15-oz. can diced tomatoes; 2 cups fresh basil leaves, packed; 1 cup fresh, mint leaves, packed

14 ingredients

3 steps

Ingredients

1/4 cup plus 2 tbsp extra-virgin olive oil, divided
1 medium onion, finely chopped
2 cups peeled, 1/2-inch eggplant cubes
1 medium green pepper, seeded and cut into 1/2-inch pieces
1 jalapeno, seeded and finely chopped
1 tablespoon granulated sugar
Kosher salt and freshly ground black pepper
6 cloves garlic, finely chopped
2 teaspoons dried za'atar, plus more for serving
1/2 teaspoon onion powder
1/2 teaspoon red pepper flakes, or more to taste
1 15-oz. can diced tomatoes
2 cups fresh basil leaves, packed
1 cup fresh, mint leaves, packed

Directions

1

Heat 1/4 cup olive oil in a large saucepan set over medium heat. Add the onion, eggplant, green peppers, jalapeno, sugar, and a generous pinch of salt and cook, stirring occasionally, until vegetables soften, about 15 minutes. Add the garlic, za'atar, onion powder, and red pepper flakes and cook, stirring, until fragrant, 1-2 minutes.
2

Stir in the tomatoes with their juice, and bring mixture to a simmer; reduce heat to low and cook, partially covered and stirring often, until mixture thickens and the vegetables grow very tender, about 10 minutes. Partway through cooking, mash the vegetables a bit with a potato masher or the back of a spoon.
3

Meanwhile, place the basil, mint, another generous pinch of salt, and 2 tablespoons olive oil in a food processor and pulse, scraping down the sides of the bowl as necessary, until a pesto-like paste forms. Stir green mixture into eggplant mixture and let cook until the mixture thickens slightly, about 5 minutes. Remove from heat and season with additional salt and black pepper to taste. Let cool to room temperature, then transfer to a serving bowl and sprinkle with more za'atar.