Matbucha Recipe – Eats Now

Name: Matbucha
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 2 tbsp extra-virgin olive oil, divided; 1 medium red onion, finely chopped; 2 cups peeled, 1/2-inch eggplant cubes; 2 medium red bell peppers, seeded and cut into 1/2-inch pieces; 1 jalapeno, seeded and finely chopped; 1 tablespoon granulated sugar; Kosher salt and freshly ground black pepper; 6 cloves garlic, finely chopped; 1 tablespoon sweet paprika; 1 teaspoon onion powder; 1/2 teaspoon red pepper flakes, or more to taste; 1 15-oz. can diced tomatoes

Servings: persons

1/4 cup plus 2 tbsp extra-virgin olive oil, divided
1 medium red onion, finely chopped
2 cups peeled, 1/2-inch eggplant cubes
2 medium red bell peppers, seeded and cut into 1/2-inch pieces
1 jalapeno, seeded and finely chopped
1 tablespoon granulated sugar
Kosher salt and freshly ground black pepper
6 cloves garlic, finely chopped
1 tablespoon sweet paprika
1 teaspoon onion powder
1/2 teaspoon red pepper flakes, or more to taste
1 15-oz. can diced tomatoes

1
Heat 1/4 cup olive oil in a large saucepan set over medium heat. Add the red onion, eggplant, red bell peppers, jalapeno, sugar, and a generous pinch of salt and cook, stirring occasionally, until vegetables soften, about 15 minutes. Add the garlic, paprika, onion powder, and red pepper flakes and cook, stirring, until fragrant, 1-2 minutes.
2
Stir in the tomatoes with their juice, the remaining 2 tablespoons of oil, 1 teaspoon of salt, and a generous amount of black pepper. Bring mixture to a simmer; reduce heat to low and cook, partially covered and stirring often, until mixture thickens and the vegetables grow very tender and the mixture thickens, 10 to 15 minutes. A few times during the cooking process, mash the vegetables a bit with a potato masher or the back of a spoon. Taste and adjust salt and pepper if desired. Remove from heat and let cool to room temperature before serving.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup plus 2 tbsp extra-virgin olive oil, divided, 1 medium red onion, finely chopped, 2 cups peeled, 1/2-inch eggplant cubes, 2 medium red bell peppers, seeded and cut into 1/2-inch pieces, and more.

Yes, Matbucha falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Matbucha

How did you like this recipe?

Frequently Asked Questions