Eggplant Stewed with Potatoes



1kg tomatoes, grated

1 tablespoon tomato paste

3 eggplants

6 potatoes

1 onion, grated

2 cloves garlic, finely chopped

Olive oil

2-3 allspice berries

Parsley, finely chopped

Salt, pepper


Wash well and peel the potatoes, cut into large pieces. Saute grated onion with olive oil in a saucepan for a few minutes. Then add garlic and potatoes.Let them simmer for a few minutes. Add grated tomatoes, tomato paste, pour a liitle water just to cover the vegetables. Season with salt and pepper. Cover the saucepan and simmer for about 35 minutes until potatoes half cooked.

Cut the eggplants into big pieces. Place on a baking tray and pour a little olive oil. Bake in the oven for 15 minutes. Then add the eggplants in the saucepan and simmer with potatoes for another 15 minutes. Do not stir.

Finaly sprinkle with parsley.

Bon Appetit!



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