The calendar has flipped to November, fall youth sports have wrapped up, night temps around freezing are occurring more frequently, we’ve adjusted the clocks back and it’s getting dark much earlier in the evening than your body clock can handle at the moment - all signs that it is nearing turkey time. Yes, friends, Thanksgiving is only 2 weeks away! But, that’s not the turkey I’m talking about. Let’s talk about Turkey! Somehow, I’ve not made any Turkish dishes in the 3 years I’ve had my blog. But, I have some really delicious items in store for you.
Most of you have heard of the more-common North African breakfast of eggs cooked in a tomato and pepper sauce (shakshuka). But, just across the Mediterranean in Turkey, their version (şakşuka) is more of a vegetable-based side dish. It is absolutely delicious, and would even be a welcomed side at your Thanksgiving feast this year. However, I served it alongside something else…but, you’ll have to wait until next week to find out which Turkish delight I have in store for you.
Turkish Şakşuka
2 medium eggplant, cubed
~1.5 lbs fingerling potatoes, cubed
Large onion, diced
Red or green pepper, diced
Large zucchini, diced
3 large garlic cloves, minced
2 large, ripe tomatoes, diced
1 tsp dried thyme
Champagne vinegar
Fresh oregano
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Toss the diced eggplant and potatoes in some olive oil and spread out onto the baking sheet. Season with salt and pepper and bake in the oven for about 40 minutes, turning the veggies halfway through. Place the cooked vegetables in a serving dish.
Meanwhile, add some oil to a skillet, set over medium heat, and saute the onion and peppers with some salt and pepper.
Once the pepper and onion have softened, about 7 minutes, add in the zucchini and garlic and cook until the garlic is fragrant, about a minute.
Add in the tomatoes and thyme, with a pinch of salt, and continue to cook until the tomatoes break down, about 20 minutes.
Towards the end of cooking the tomatoes, taste for any seasoning needs, then add a couple splashes of the vinegar and cook for another minute, tossing everything together.
Empty the skillet contents on top of the prepared eggplant and potato mixture and stir to combine.
Sprinkle some minced fresh oregano over the top and serve.
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