Ingredients 4 potatoes 4 eggplants 2 clov. garlic 1/2 cup olive oil 1 bay leaf 1 tbsp tomato paste 1 pinches sugar Salt Freshly ground pepper A little water Equipment Pot TAGS STEW EGGPLANT MAIN COURSES LENTED FOOD VEGAN VEGETARIAN SUMMER FOODS MOM-MADE FOODS Ingredients 4 potatoes 4 eggplants 2 clov. garlic 1/2 cup olive oil 1 bay leaf 1 tbsp tomato paste 1 pinches sugar Salt Freshly ground pepper A little water Video Instructions Wash the eggplants and remove the stems. Cut them into large bite-sized pieces and leave them for 10 minutes in a bowl of water. Peel the potatoes and cut them into quarters. If you like, you can also add zucchini. Squeeze the eggplants to drain off the water. Heat the olive oil and sauté the garlic in a pot for 2 minutes. Add the potatoes and eggplants and stir the ingredients so they are coated in the oil. Add the tomato paste and the sugar. Pour in enough water to just cover the food, about 1 1/2 cups. Season the sauce with salt and pepper and add the bay leaf. Simmer the yiahni for 25 minutes, until the potatoes are fully softened and the sauce has thickened. Once the dish turns glossy and rich, it is ready to enjoy. Always serve it hot with feta or fresh cheese. TAGS STEW EGGPLANT MAIN COURSES LENTED FOOD VEGAN VEGETARIAN SUMMER FOODS MOM-MADE FOODS
