This is the Syrian way of making this eggplant dish that’s common in a lot of Mediterranean countries. I found Sicilian caponata to be very similar.
Moussaka is actually an Arabic word that means “made cold” and while this dish tastes really good fresh and hot, it tastes even better the next day after it’s been in the fridge.
Ingredients:
– 0.5 cup olive oil
– 1 eggplant, cubed
– 2 gray zucchini, cubed*
– 6 cloves garlic, minced
– 6 cloves garlic, mashed
– 2 onions, thinly sliced
– 4 bell peppers (use different colors), thinly sliced
– 6 tomatoes, blended and sieved to get rid of peels and seeds
– 2 cans of diced tomatoes
– 1-2 tbsp pomegranate molasses
– Syrian Seven Spice blend
– Dried coriander
– Salt and pepper
– Fresh parsley for garnish
*Traditional recipe calls for more eggplant and no zucchini. I just used what I had in the fridge.
Instructions:
– Toss eggplants and zucchini with salt and half of the olive oil
– Spread evenly on baking sheet and place in oven at 400 degrees for 30-40 minutes
– Add remaining olive oil to stock pot and toss in minced garlic
– Once garlic has a little color, throw in your onions and peppers and let them soften
– Add in the mashed garlic and all your seasonings and mix
– Add in the blended and canned tomatoes and let simmer until most of the liquid has reduced
– Add in the pomegranate molasses
– Lastly, add in the eggplant and zucchini and fold them gently into the vegetable mixture
Enjoy
by HelloEverybody94