Easy recipe Saksuka

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one kg potatoes one/about two kg capsicums (mixed green, yellow and red) one kg Lebanese eggplant (Recipes by ingridients eggplant) about two kg tomatoes about two medium sized onions one bunch parsley (Recipes by ingridients parsley) one head garlic (Recipes by ingridients garlic) one lemon (Recipes by ingridients lemon) frying oil, olive oil, salt Turkish bread (Recipes by ingridients bread) to serve Peel the eggplants in stripes (like theyre wearing stripy pyjamas) and put them in salty water (Recipes by ingridients water) for thirty-about fourty minutes. Peel potatoes and thinly slice. Saksuka. Cut the capsicums into long pieces. Saksuka. Fry the potatoes and layer them at the bottom of the tray (about five-seven cm deep). Then fry the eggplants and layer them on top potatoes. Finally, fry the capsicums to go on the top. Sauce (do this while you are frying the vegetables): Dice the onions and fry in a saucepan with olive oil. Saksuka. When onions are browned, add the peeled and chopped tomatoes. Cook the tomatoes till they lose their juice and start to look pasty. Crush the garlic (Recipes by ingridients garlic) with a little bit of salt and add to the. sauce (Recipes by ingridients sauce) Cook for about a minute, turn off and squeeze a lemon (Recipes by ingridients lemon) into the. sauce (Recipes by ingridients sauce) Add the chopped parsley (Recipes by ingridients parsley) to the sauce (Recipes by ingridients sauce) and put the sauce (Recipes by ingridients sauce) on the fried vegetables - its now ready to eat! . Saksuka.