Melidzanes me Patates Kokinista (aka Eggplant & Potatoes in Tomato Sauce)

In Greece they have a lot of dishes that are called “lathara” which basically means with oil…and lots of it. Olive oil is the oil of choice, unless you are making it as a lenten dish then vegetable oil is used.

Eggplant and potatoes in tomato sauce is another one of those easy Greek dishes that has a lot of yummy and healthy olive oil. This vegetarian dish can be eaten as a side or as a meal with a side of feta and olives and some nice crusty bread to slop up those yummy juices.

You can use any type of eggplant but I love Japanese eggplant, it is sweeter. You just cut it into about 2″ by 2″ pieces. OR…this time I found some little Indian eggplants. They are so cute and perfect to just slice in half, long ways, which makes it the perfect size.

You just need:

• 14 Indian eggplants, ends cleaned and sliced in half, long ways (or two globe or 3 Japanese cut into 2″ by 2″ pieces)
• 14 mini/small gold potatoes, cleaned and peeled, if you prefer, and cut in half (or 4 to 5 regular potatoes of any type cut into 2″ by 2″ pieces)
• 1/2 cup any type of oil (canola or olive prefered) for browning potatoes and eggplants
• 1/2 cup olive oil for dish
• 1 small onion, sliced
• 6 garlic cloves, sliced
• 4 Roma tomatoes, peeled and chopped (or 1 1/2 cup of diced canned tomatoes)
• 2 tablespoons tomato paste
• 2-3 cups vegetable or chicken broth or even water (enough to barely cover ingredients)
• salt and pepper, to taste

Steps:

1. Add 1/4 cup of frying oil in pan and brown the eggplants on both sides, set aside and sprinkle with salt and pepper.
2. Add the other 1/4 of frying oil in pan and brown the potatoes on both sides, set aside and sprinkle with salt and pepper.
3. Heat pot with 1/2 cup of olive oil and throw in onions to saute for a few minutes, then throw in garlic and cook for one minute.
4. Add in fresh chopped tomatoes or canned and cook for a few minutes.
5. Season with salt and pepper to taste.
6. Add in tomato paste, stir well and then the broth/water. Stir well and bring to a boil.
7. Set the potatoes and eggplants into the pot and nestle into the sauce. If you need a little more broth or water to cover, do so now. Bring back to a boil.
8. Cover pot and set heat to low and continue to cook until potatoes and eggplant are done and the sauce has reduced and gotten thicker.
9. Serve with feta cheese and olives and some yummy crusty bread.

Kali Orexi!