1TbspTurkish hot pepper paste (acı biber salçası), or 1 roasted and peeled red peppers, finely chopped
1tspsugar
400gtomato, fresh or tinnes, chopped
2tsppul biber (Aleppo pepper), or to taste
1small handfulflat-leaf parsley, chopped
water
salt and pepper
How I make it
Preheat the oven to 230 °C.
Mix the aubergine cubes with 4 Tbsp olive oil and some salt and pepper. Place on a baking sheet. Roast until soft on the outside and golden on the outside, 20-25 minutes or more.
Meanwhile, heat a thick bottomed frying pan over medium/high heat. Brown the meat in 1 Tbsp olive oil, chopping it up roughly as you go (it's best if you leave some bits a little chunky). Set aside.
Lower the heat to medium. Fry the onion and green pepper with a pinch of salt in the remaining 1 Tbsp olive oil (or as much as is needed) until soft but not browned, stirring regularly, 8-10 minutes.
Add the garlic, tomato paste, pepper paste (or roast peppers) and sugar. Fry, stirring constantly, until very fragrant, a minute or two.
Add the meat, tomatoes, pepper flakes and 200 ml/⅘ cups water. Mix well. Season to taste with salt and pepper. Bring to a boil, then lower the heat and leave to simmer until the tomatoes have broken down and the flavours are starting to set, at least 10-15 minutes.
Carefully add the roast aubergine and flat-leaf parsley. Check again if you want to add more salt, pepper or pepper flakes. Continue to simmer until most of the water has evaporated, 5-15 minutes (it should be thicker than on the photo). Don't stir too much, or you'll mash the aubergines. Serve hot.
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