Msaqa'a (Aubergine with Tomatoes)
2 big eggplants
3/4 up olive oil
3 tablespoons olive oil
1 big onion
1 tablespoon finely chopped pimiento
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon allspice
1/2 up tomato juice
Peel eggplants and cut across into medium-thin slices. Sprinkle them
generously with salt and set them aside for half an hour. This procedure
is important to reduce the amount of oil absorbed by the eggplants.
Pat them dry and fry them over medium heat a few slices at a time
in hot oil until they are golden. When they are done, remove them from
the oil and put them immediately on kitchen paper.
Turn on the oven to 375 degrees.
Chop onion into thin slices and set aside.
Blanch the tomatoes by soaking them in boiling water for a few minutes
to allow for easy paring.
Once they are ready, remove the skin and cut them up in coarse chunks.
Heat the olive oil in a pan and add the onions. Stir and fry until
they are tender and translucent.
Add the tomatoes stirring them into the onions, then add salt, pepper
Add the tomato juice and cook for a few minutes until the sauce is
Put eggplants in an oven tray and add the tomato mixture; cover with
Bake for 30 minutes. Remove the aluminum foil and bake for another
ten minutes making sure it does not get dry. Serve at room temperature.