Potatoes and aubergines Summer stew

This is a classic example of Summer-time Greek cooking! Based on the idea of the "ladera" (oily) Summer dishes, which in Greece are very popular, this recipe in its simplicity is one of the best! Just a few ingredients,this is the traditional Greek way to cook potatoes with aubergines and you end up with a most delicious vegetarian meal. If you can find the "Tsakonikes" aubergines (see which ones I mean clicking on this link) or a similar type of the long, thin and light purple aubergines then these are preferable but any type is appropriate for this dish

Adapted from a recipe of Argyro Barbarigou,

a prominent Head Cook and restaurateur

Check out her site for more delicious recipes

Ingredients (for 4 people):

4 medium potatoes, peeled

4 medium aubergines

2 cloves of garlic, finely chopped

1/2 tea-cup of olive oil

1 bay leaf

4 ripe tomatoes, finely chopped

1 tbsp of tomato paste

1 pinch of sugar

salt

black pepper

1 tbsp of finely chopped flat-leaf parsley (optional -my addition)

1/2 glass of white dry wine (optional -my addition)

Method:
Rinse the aubergines and remove their stems. Cut them in chunks and leave them in a large bowl filled with cold water for 10 minutes. Peel the potatoes and cut them into quarters.

In a spacious casserole-type pan warm the oil in medium heat and sauté the garlic for 2 minutes stirring with a wooden spoon until softened but not browned.

Squeeze the aubergines with your hands to remove the excess liquids and add them to the pan along with the potatoes. Give everything a good toss to get them well coated in oil and sauté for 1-2 minutes. Pour over with the wine, if used, and leave for a bit until the alcohol is evaporated.

Add the tomato paste, the sugar and the chopped tomatoes. Add in the pan water enough just to cover the food, approx. 1 glass, season with salt and pepper and add the bay leaf.

Cover with the lid, turn the heat to medium-low and simmer the food for about 25 minutes or until the vegetables go soft and the sauce is nicely thickened. One or two minutes before the cooking is finished add the parsley, if used.

When the sauce thickens the food is ready and you can serve it lukewarm or even cold the next day.