Saksuka

Peel the Eggplant and Potatoes, then dice them into approximately 2 cm cubes. Dice the Green Bell Peppers into similar-sized pieces. Grate the Ripe Tomatoes or finely dice them. Mince the Garlic.

Heat about 100 grams of Olive Oil in a large, deep pan over medium-high heat. Fry the diced Eggplant in batches until golden brown and tender. Remove with a slotted spoon and place on paper towels to drain excess oil. Repeat with the diced Potatoes until golden and tender, then with the diced Green Bell Peppers until softened.

In a separate saucepan, heat the remaining 50 grams of Olive Oil over medium heat. Add the minced Garlic and sauté for about one minute until fragrant, being careful not to burn it.