Egglpants and potatoes with a beautiful tomato sauce is a really summer dish. It can be enjoyed by itself with a nice piece of feta cheese, as an appetizer or it can accompany grilled chops or fish. You can use as many eggplants and potatoes as you wish, depending on the number of people you have to feed!
Ingredients 3 eggplants sliced 3 large potatoes sliced Salt Oil for frying
Ingredients for tomato sauce 3 – 4 tomatoes chopped up 2 cloves garlic minced ¼ cup olive oil 2 – 3 tablespoonfuls parsley chopped up 2 – 3 tablespoonfuls chives chopped up 2 tablespoonfuls spearmint chopped up Salt and pepper
Wash, trim and slice the eggplants. The slices should be about ½ centimeter thick. You can place the slices in a bowl with salted water, until you are ready to use them.
Peel and wash the potatoes and cut them in round slices, not very thick. Put them in a bowl of water so that they don’t blacken.
You can either lightly fry the eggplants and potatoes, or you can brush them with a little oil and broil them on both sides until they are nicely browned. If you fry them, lay them on absorbent paper to remove the extra oil. Sprinkle some salt on both eggplants and potatoes and line them on a plate.
In the meantime, prepare the tomato sauce. Put the oil in a pan and sauté the garlic for about one minute. It must not burn. Add the tomatoes and simmer until the sauce thickens. Add salt and pepper, the parsley, the chives and spearmint. Stir and remove from the fire.
Put spoonfuls of this rich tomato sauce on the eggplants and potatoes. Sprinkle some more chopped herbs and/or grated cheese if you wish and serve.