Stewed Potatoes with Eggplant
This traditional Greek dish, is a comforting, tomato-based stew made with potatoes and eggplant—simple ingredients transformed into a deeply flavorful meal. A specialty from the island of Paros, patates yahni me melitzanes is ideal for warm days when fresh produce is at its peak. Serve it hot with crusty sourdough bread and a side of sharp cheese like xinomyzithra or feta.
This traditional Greek dish, is a comforting, tomato-based stew made with potatoes and eggplant—simple ingredients transformed into a deeply flavorful meal. A specialty from the island of Paros, patates yahni me melitzanes is ideal for warm days when fresh produce is at its peak. Serve it hot with crusty sourdough bread and a side of sharp cheese like xinomyzithra or feta.
Info
Prep Time:
15mCook Time:
24mDifficulty Level:
Ingredients
- 4 potatoes, peeled and quartered
- 4 eggplants, stems removed and cut into large chunks
- 2 garlic cloves
- 1/2 cup olive oil
- 1 bay leaf
- 1 tbsp tomato paste
- 1 pinch sugar
- Salt, to taste
- Freshly ground black pepper
- ~1½ cups water, enough to just cover the vegetables
Directions
Prep the vegetables: Wash the eggplants, remove their stems, and cut them into large bite-sized pieces. Soak in a bowl of water for 10 minutes to reduce bitterness. Drain and gently squeeze dry.
Prep the potatoes: Peel and quarter the potatoes. Optional: Add thick-cut zucchini along with the potatoes for variety.
Sauté aromatics: In a large pot, heat the olive oil over medium heat. Add the garlic and sauté for about 2 minutes until fragrant.
Combine vegetables: Add the potatoes and eggplant to the pot. Stir to coat them well in the olive oil.
Build the sauce: Stir in the tomato paste and sugar. Pour in just enough water to barely cover the vegetables—about 1½ cups.
Season and simmer: Add salt, pepper, and the bay leaf. Cover and simmer on low heat for about 25 minutes, until the potatoes are tender and the sauce has thickened.
Finish and serve: Once the sauce has reduced and the dish is glossy and rich, it’s ready to serve. Enjoy hot with a slice of crusty bread and a spoonful of xinomyzithra or crumbled feta.
Recipe Tips
Letting the eggplant soak briefly before cooking helps it absorb less oil and keeps the texture firmer. Be gentle when stirring during cooking to prevent the eggplant from breaking apart—swirl the pot instead of using a spoon for best results.