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Parve
Medium
3 Hours
Diets 
You may substitute the homemade matbucha in this recipe with store-bought and store-bought babaganoush in place of the fried eggplants, but they are delicious condiments you can make in advance and store in the refrigerator to use in multiple applications.
1 onion, thinly sliced
1/4 cup Gefen Olive Oil
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
2 tablespoons Gefen Maple Syrup
1 red pepper, sliced into 1/2-inch cubes
1 green pepper, sliced into 1/2-inch cubes
14 ounces Tuscanini Diced Tomatoes with all the juices
1 medium sized eggplant, cut into 1/4-inch cubes
3/4 cup vegetable oil
1/4 cup white vinegar
2 eggs
1/2 cup Mighty Sesame Tahini
juice of 1 lemon (about 3 tablespoons)
1/2 teaspoon kosher salt
1 tablespoon sambal oelek
1/3 cup cold water
1/2 cup pitted green olives, sliced into quarters lengthwise
1 tablespoon chopped mint
1 tablespoon chopped cilantro
1/2 teaspoon kosher salt
freshly cracked black pepper
2 teaspoons Gefen Extra-Virgin Olive Oil
2 teaspoons lemon juice
1 baguette or ciabatta roll
1 (6-ounce) jar Tuscanini Yellowfin Tuna Fillets in Olive Oil
In a medium saucepan, sauté onions with oil, salt, black pepper, garlic powder, paprika, and maple syrup over medium heat until soft and slightly browned, about eight to 10 minutes. Watch carefully as onions can burn quickly.
Add in peppers and diced tomatoes. Mix with onions and bring to a boil and then to a low bubbling simmer. Cover and allow all the ingredients to cook down for about two to three hours or until matbucha is a deep red color. Check matbucha every now and then to make sure that no portion of it is burning on the bottom of the pot. If it is, lower flame and add one to two tablespoons of water.
Once matbucha reaches a deep red color, uncover and raise the temperature of the flame slightly to boil off any remaining water, while constantly stirring, until matbucha is thick.
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with foil. Toss sliced eggplant with oil in a large bowl and then place onto the prepared baking sheet.
Bake for about 15 to 20 minutes until one side of the eggplant is brown. Use tongs or a spatula to flip the eggplant and allow the second side to brown, about an additional 10 to 15 minutes.
Once all the eggplant has browned, place into a container with the vinegar and mix. Seal container and allow eggplant to wilt.
Into a medium saucepan, place eggs and cover with water until water reaches about one inch over the eggs. Bring water to a boil and then shut flame off and cover the pot with a lid. Set a timer for eight minutes.
Once eight minutes are up, run eggs under ice cold water, then peel. Slice thinly.
Mix tahini, lemon juice, salt, and sambal oelek together in a small bowl. The tahini will become very thick and sticky. Once this happens, start to add water one tablespoon at a time and mix continuously until the tahini is loose and becomes a creamy and smooth consistency. Set aside until ready to assemble sandwich.
In a small bowl mix all ingredients together. Set aside until ready to assemble sandwich.
Heat baguette in a 400 degrees Fahrenheit oven for about five to seven minutes. Slice in half.
Spread Spicy Tahini Spread directly on bread, followed by Matbucha, and “Fried” Eggplant. Break apart Tuscanini Yellowfin Tuna Fillets in Olive Oil and place on top of the spreads. Top with sliced Egg and Olives and Herbs. Top with second half of baguette, wrap in Gefen Parchment Paper, and use a serrated knife to slice sandwich in half. Serve immediately.
Sponsored by Tuscanini
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