Matbucha

Name: Matbucha
Ingredients: 1/4 cup plus 2 tbsp extra-virgin olive oil, divided; 1 medium red onion, finely chopped; 2 cups peeled, 1/2-inch eggplant cubes; 2 medium red bell peppers, 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; 1 tablespoon sweet paprika; 1 teaspoon onion powder; 1/2 teaspoon red pepper flakes, or more to taste; 1 15-oz. can diced tomatoes

12 ingredients

2 steps

Ingredients

1/4 cup plus 2 tbsp extra-virgin olive oil, divided
1 medium red onion, finely chopped
2 cups peeled, 1/2-inch eggplant cubes
2 medium red bell peppers, 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
1 tablespoon sweet paprika
1 teaspoon onion powder
1/2 teaspoon red pepper flakes, or more to taste
1 15-oz. can diced tomatoes

Directions

1

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

Stir in the tomatoes with their juice, the remaining 2 tablespoons of oil, 1 teaspoon of salt, and a generous amount of black pepper. 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 and the mixture thickens, 10 to 15 minutes. A few times during the cooking process, mash the vegetables a bit with a potato masher or the back of a spoon. Taste and adjust salt and pepper if desired. Remove from heat and let cool to room temperature before serving.