Cut your 4-5 eggplants in cube and rest in salt water for about half an hour.

While resting your eggplants cut your 2 potatoes and fry them.

Cut your 4-5 tomatoes into cube.

Finely chop your 2-3 green chili peppers, 4 cloves of garlic and 1 onion.

Fry your rested eggplants and take excess oil with a napkin.

Heat 2-3 tbsp. vegetable oil in your saucepan. Add your chopped onion, green chili pepper and garlic and sauté until it changes its colour.

Add your 1 tbsp. tomato paste to your saucepan and sauté a little more.

Add your 4-5 cubed tomatoes, salt, spices and 1 tsp. sugar and stir a little.

Finally add your 1/2 cup water and stir occasionally until your sauce gets thicker.

Combine your fried vegetables and sauces when your sauce is ready.

Serve your shakshuka as cold.