Turkish Eggplant Şakşuka

Method

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1. 1Peel the eggplants in stripes and cut into 2 cm cubes. Soak in salted water for 20 minutes, then drain and pat thoroughly dry.
2. 2Heat the sunflower oil in a pan and fry the eggplant in two or three batches for 5-6 minutes, until golden on all sides and soft inside. Drain on paper towels.
3. 3Cut the peppers into 2 cm pieces and fry them in the same oil for 2-3 minutes, until the skins blister slightly; add them to the eggplant.
4. 4In a separate pan, heat the olive oil and cook the garlic for 30 seconds until fragrant, without letting it brown. Add the tomato paste and stir for 1 minute.
5. 5Add the tomatoes, sugar and salt and cook over medium heat for 8-10 minutes, until the watery tomatoes become a thick sauce. Stir in the vinegar and remove from the heat.
6. 6Put the eggplant and peppers in a wide bowl and pour the sauce over. Fold gently with a spatula or shake the bowl rather than stirring, so the eggplant doesn't mash.
7. 7Let it come to room temperature and sprinkle with parsley. Serve with garlic yogurt if you like.