Zucchini and Eggplant Maqluba in Oil

Ingredients

• 3 medium zucchini
• 3 medium eggplants
• 1 large onion
• 2 large ripe tomatoes
• Vegetable oil
• Salt
• Hot pepper (chili), to taste
• Recipe for zucchini and eggplant maqluba from a friend and cook on Shou Tabkhin Al-Youm:
• Fatima Jamoul
• Click Fatima’s name to visit her profile on our site and discover her delicious recipes.
• For more delicious eggplant recipes, see: Meat and Eggplant Maqluba
• To make more of Fatima’s traditional recipes, see Lentil Muhammara

Method

1. Wash the zucchini and eggplant and cut them into small cubes.
2. Finely chop the onion, then sauté it in a little oil until it softens.
3. Add the zucchini and eggplant cubes to the onion and stir over medium heat from time to time.
4. When they are cooked—being careful not to overcook so they keep their shape—add the chopped tomatoes on top with salt and stir until the tomatoes soften.
5. Let the zucchini and eggplant maqlouba cool well before serving; it can be served straight from the fridge.
6. Fatima Jammoul
7. For more delicious eggplant recipes, here is the link: Meat and eggplant maqlouba.
8. For more of Fatima's traditional recipes, here is Muhammara Lentils.