Ingredients
- Potatoes – 4, large
- olive oil – 2 tbsp
- BAHARAT- 3.5 tbsp
- Garlic – 6 to 8 cloves, minced
- Eggplant/aubergine – 1, large and meaty
- Bell peppers – 2, large (green, yellow or red)
- Onion – 1, large
- Red tomatoes – 4, medium
- Salt and pepper to taste
- Fresh coriander leaves to garnish
Directions
Wash the potatoes really well making sure no dirt is left behind as we are not going to peel them; keeping the skin on will add extra crunch to the dish. Cut the potatoes into 1 inch cubes.
Bring a pot of salted water to boil and add the potato cubes to it. Let it cook for 5 minutes and then drain and set aside.
Prepare the other veggies – cut the eggplant into 1 inch cubes. Cut the bell peppers, onions and tomatoes too into 1 inch cubes.
Preheat your oven to 190 C / 375 F and place the wire rack at lowest level of the oven.
In a large skillet, add the oil. Once oil is hot, add the baharat and minced garlic and sauté for 30 seconds. Add all the prepared veggies – eggplant, peppers, onions, tomatoes, green peppers and also boiled potatoes to the skillet. Stir them to give a good mix. Season with salt and pepper to taste. Sauté them on medium flame for 5 minutes.
Now transfer all the sautéed veggies to a large baking tray . Spread the veggies evenly all over the baking tray. Cook in the oven for 40-45 minutes.
Sprinkle some fresh coriander leaves and serve the tray baked veggies with rice.
