Quick and Delicious Makdous

Cut the eggplant into evenly sized cubes so they cook uniformly and have the same texture.

. Allow 7 minutes.

Drain the boiled eggplant thoroughly in a colander until all the cooking water has drained away and no visible liquid remains.

Toss the eggplant with the coarse salt in the colander, then weigh it down with a suitable weight until it begins to release moisture.

Leave the eggplant mixed with the coarse salt under the weight for 8 hours, until it is noticeably dry and liquid has collected beneath the colander.

Process the sweet red pepper, hot green pepper, and garlic together until the filling is finely chopped and evenly combined.

Drain the sweet red pepper, hot green pepper, and garlic mixture in a colander, pressing it to remove most of the liquid.

Wrap the sweet red pepper, hot green pepper, and garlic mixture in a clean cloth and squeeze firmly until almost no more liquid comes out.

Mix the drained eggplant with the sweet red pepper, hot green pepper, garlic, walnuts, and salt until the filling is evenly distributed.

Pack the eggplant, sweet red pepper, hot green pepper, garlic, walnut, and salt mixture into a clean, dry jar, pressing it down gently to minimize air pockets.

Slowly pour the olive oil into the jar until the makdous mixture is completely submerged, with no part left exposed.

Refrigerate the jar of eggplant, sweet red pepper, hot green pepper, garlic, walnuts, and salt covered with olive oil immediately; do not leave it at room temperature.

Serve the eggplant makdous with bread, and keep any leftovers completely submerged in olive oil.