Potato and aubergine yahni (stew)
Cooking time40 minutes
Prep time10 minutes
Servings4 portions
Ingredients
INGREDIENTS
- 600 g potatoes
- 500 g aubergines
- 1 onion
- 2 cloves garlic
- 3 tomatoes
- 1 Tbsp tomato puree
- 2 Tbsp good quality vinegar
- 1 tsp sugar
- 1 bay leaf
- 50 ml Altis P.G.I. Chania Kritis Extra Virgin Olive Oil
- ½ bunch parsley
- Freshly ground pepper
- Salt
Instructions
EXECUTION
- Cut the potatoes and the aubergines into medium-sized pieces.
- Finely chop the onion, garlic and tomatoes.
- In a deep saucepan, fry the potatoes in the olive oil for 3-4 minutes, add the aubergines, onions and garlic, and continue stirring for 1-2 minutes.
- Add the vinegar and as soon as half of it has evaporated, add the parsley (finely chopped), along with the sugar, bay leaf, tomatoes, tomato purée (dissolved in 200 ml hot water), and some salt and pepper.
- Cover the saucepan and simmer gently for 40 minutes, until the sauce has thickened.
- Serve with feta cheese.
- You can use other herbs, such as oregano and thyme.
- You can also add some peppers.
