Ingredients

• 2 x Medium Eggplants

• 2 x Medium Red Peppers (Red Capsicum)

• Olive oil

• 1 x Red onion - diced

• 4 x Garlic cloves - diced

• 1/2 x Cup dry white wine

• 2 x Tablespoons tomato paste

• 1 x Cup home made style chicken stock

• 1 x Italian tin tomatoes - diced.

• 1/4 x Teaspoon crushed chilli flakes

• 1 x Teaspoon brown sugar

• 2 x Teaspoons sherry vinegar

• 1/2 x Cup flat leaf parsley - loosely chopped

Preparation

The Matbucha

Remove the ends of the eggplant and slice lengthwise into strips, about 2cm each. Place on a baking tray and lightly cover with olive oil.

Then slice the bell peppers open (or half if you wish) remove the seeds and place on the same tray as the eggplant strips and lightly cover with olive oil.

Place the tray in the oven at 180c and bake until the eggplant skins start to caramelise and crinkle without burning and the bell peppers have started to blacken on the skin.

Remove from the oven and slice the eggplant and peppers into rough 3 - 4cm squares then coarsly chop to a rough chunky puree.

Now, in a saucepan, add a little olive oil and fry down the onions until fully caramelised, about 10 minutes then add the tomato paste to the bottom of the pan (to remove the bitterness - about 3 minutes) stir then add the white wine to deglaze the pot

Next add the chicken stock, chilli and stir again before adding the tomatoes, eggplant, capsicum, sherrry vinegar and sugar.

Stir to mix well, bring the ingredients to a boil then allow to simmer for 10 minutes to reduce a little then add the par cooked meatballs (see below) to continue cooking. Allow another 15 minutes. Stir as the ingredients should not burn.

You will now have an amazing Moroccan Matbucha with Kefta Meatballs

The Kefta Meatballs

All readers will have their own meatball recipe ready for baking or frying, however, to give the true Kefta identity add 2 x teaspoons of freshly ground Cumin Seeds, 2 x Teaspoons Sweet Paprika and 2 x Teaspoons Cinnamon to 500g best minced beef or lamb. An additional option would be 1 x Teaspoon Allspice.

Comments: We hope you enjoy this recipe and all comments very much appreciated.