Smoky Aubergine and Red Pepper Matbucha

Smoky Eggplant (Aubergine) & Red Pepper Matbucha

A slow-simmered, deeply aromatic twist on the traditional North African matbucha — this version folds in creamy aubergine, sweet red peppers, and a hint of smoke and spice. The result is a thick, jam-like sauce that’s both comforting and fiery, perfect for spreading, dipping, or spooning over roasted vegetables.

This recipe builds flavor the slow way: first frying the onions and garlic in plenty of olive oil, then layering aubergine and peppers, dried spices, tomato paste, and a touch of brown sugar and red-wine vinegar for balance. Once reduced and blended, you get a glossy, smoky relish that’s hard to stop eating.

Making Smoky Eggplant (Aubergine) & Red Pepper Matbucha

This recipe builds flavor the slow way: first frying the onions and garlic in plenty of olive oil, then layering aubergine and peppers, dried spices, tomato sauce, and a touch of brown sugar and red-wine vinegar for balance. Once reduced and blended, you get a glossy, smoky relish that’s hard to stop eating.

Serves:

6 – 8 people

Time to Prepare:

15 min

Time to cook or cure:

1 hr

Skill

Sauce & Preserve Making

Serves:

6 – 8 people

Time to Prepare:

15 min

Time to cook or cure:

1 hr

Skills:

Sauce & Preserve Making

Ingredients & Tools

Ingredients

2 medium white onions, finely chopped
6 cloves of fresh garlic, finely chopped
240 ml / 1 cup olive oil (generous amount for frying)
5 medium aubergines (about 1250 g / 44 oz), diced
9 small red bell peppers, chopped
½ tbsp ground cumin
1 tbsp garlic powder
3/4 tbsp smoked paprika
⅓ tbsp white pepper
4-5 piri piri chilies (adjust to taste)
360 gr tomato sauce (passata)
240 ml / 1 cup red-wine vinegar + dough water to just cover ingredients
3 tbsp unrefined cane sugar
1 tbsp sea salt, to taste
Freshly ground black pepper, to taste

Tools

Large sauté pan or cast-iron skillet
Wooden spatula
Wand blender
Knife & chopping board
Serving bowl

Useful guidelines

Don’t rush the onions: Let them slowly turn golden — this forms the base sweetness that balances the spice later.
Fry the aubergine generously: It should absorb oil and caramelize — this deepens the texture.
Use just enough tomato paste: It should coat the vegetables, not drown them.
Balance with vinegar and sugar: The sweet-acid combo preserves the sauce naturally and brightens the flavor.
Blend smooth or rustic: You control the texture — thick and chunky for dipping, or smooth and glossy for spreading.

Directions

Simply follow these steps in order to make Smoky Aubergine & Red Pepper Matbucha:

1. Build the flavor base

After dicing up your onions and bell peppers and chopping up your aubergine, coarsely mince your garlic. Then in the saucepan add the generous amount of olive oil. This recipe needs the oil to bring out the sweetness during the cooking process. Light the flame and add in the onions first, after a few minutes of glorious sizzling, now add the garlic and stir again. Before the garlic starts to change colour add in the dried spices one by one. Stir them and make sure not to burn them!

2. Add the vegetables and spices

Add the aubergine cubed, and keep stirring well for at least 5 minutes. Then add in the chilies, the salt and the bell peppers.

3. Add tomato paste and herbs

After another 5-10 minutes of frying add in the tomato sauce, the vinegar and some more water if needed to just submerge the ingredients.

4. Sweeten and balance

To add a note of sweetness, associated with 2-3 tbsp of unrefined sugar and then let the whole simmer until everything is cooked. 25-35 minutes should be enough.

5. Blend it smooth

Blend until your desired consistency — smooth or slightly rustic.

6. Adjust seasoning

Taste and adjust with extra salt or a pinch more sugar if needed. The balance should be smoky, sweet, tangy, and spicy.

Storage

Fridge: Store in sterilized glass jars for up to 10 days.
Freezer: Can be frozen for up to 3 months.
Flavor tip: Like chutney, it tastes even better the next day once the spices settle.

Frequently asked questions

Q: Can I use fresh chilies instead of dried ones?
A: Yes, absolutely. Use 2–3 small fresh chilies for medium heat, or more if you like it fiery.

Q: Can I roast the vegetables first instead of pan-frying?
A: You can, though pan-frying develops a more concentrated, jam-like flavor that’s traditional in matbucha. Roasting will yield a lighter, smokier result.

Q: Is this matbucha meant to be spicy?
A: Yes, but the heat should balance with the sweetness and acidity. Adjust chili quantity to taste.

Q: Can I make this in advance for a gathering?
A: Definitely. It keeps beautifully and even tastes better after a night in the fridge as the flavors deepen.

Q: Can I skip the sugar?
A: You can reduce it slightly, but don’t omit it completely — it balances the vinegar and rounds the acidity of tomato paste.

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Smoky Eggplant (Aubergine) & Red Pepper Matbucha

Making Smoky Eggplant (Aubergine) & Red Pepper Matbucha