Eggplant braised with potatoes

Eggplant braised with potatoes
Quick and tasty summer food, with eggplant, potatoes and fresh tomatoes. Oily, Lenten and very tasty.
4.0 stars rate, from 4 Chefs

Preparation time: 20 minutes and half an hour waiting | Cooking: 30 minutes | Total time: 50 minutes and half an hour waiting
Recipe for: 6 servings

Nutrition information per 1 portion
Calories: 412 Calories | Fat: 24 g.


Ingredients:
Eggplants: 1 kilogram
Potatoes: 1 kilogram
Tomatoes: 1 kilogram (mature)
Chopped κρεμμύδι : 1 large
Chopped garlic: 3 - 4 cloves
Ελαιόλαδο : 3/4 cup
Salt, pepper: as you like
Ζάχαρη : 1/2 - 1 teaspoon (depending on how the sour tomato)

Directions:
1. Peel the eggplants, cut into large kidonata pieces and salt them. Leave them half an hour in a sieve to remove the bitterness.
2. Meantime, Peel potatoes and cut cubes, 2 - 3 from. about. Peel the tomatoes and chop or rub. Finely chop the onion and garlic.
3. Heat the olive oil and add the aubergines and potatoes are lightly browned. Add onion and garlic and wither and those for 3 - 4 minutes, stirring occasionally, not grab.
4. Add tomatoes, salt and pepper and add a little sugar and. Reduce heat and simmer, until potatoes are tender and the eggplant and sauce thickens.
5. Serve warm or at room temperature. fits well with feta cheese.

Prepared in 12 July 2012 by Luise