Recipe for potatoes with eggplants in tomato sauce with cinnamon and allspice aroma.
And of course, it's vegan!
A wonderful every-day meal, super easy, economical, and quick. Its preparation is very simple as we just sauté the vegetables and go on simmering them.
We will need only a non-stick pot (or pan). So, in the end we will have only one pot to wash.
So simple, nutritious, and delicious!
Try it and we are waiting for your comments!
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Eggplants and potatoes yahni/vegan ragout
Super simple and easy vegan recipe for Greek yahni with eggplants and potatoes in tomato sauce, with cinnamon and allspice aroma!
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PinServings: 5 portions
Calories: 447kcal
Ingredients
- 3 eggplants
- 3 potatoes
- 1 onion
- 4 cloves garlic
- 3 tomatoes (the juice)
- ½ cup olive oil
- 1 cup red wine
- 2 Tbsp tomato paste
- 1 tsp cinnamon
- 1 tsp allspice
- 1 tsp curry
- 1 Tbsp agave syrup or 2 Tbsp unprocessed sugar
- salt and pepper
Instructions
Cooking
- In a large pot, heat the oil together with the spices. When it heats up, saute the onion at medium to high temperature, after 2 minutes add the potatoes, after 2 minutes the eggplants and increase the temperature. After 15 minutes, add the garlic, saute for 2 minutes and then add the tomato paste and juice, the wine and finally the agave syrup (or sugar). Simmer for 20 minutes (or until the potatoes are soft) with the lid closed and it's ready!
Serving
- We can serve it as a main, but also as an appetizer, plain or with rice.
- It is served perfectly with red wine, beer, or Greek ouzo.
Nutrition
Calories: 447kcal | Carbohydrates: 51g | Protein: 7g | Fat: 23g | Saturated Fat: 3g | Sodium: 70mg | Potassium: 1459mg | Fiber: 13g | Sugar: 17g | Vitamin A: 776IU | Vitamin C: 45mg | Calcium: 70mg | Iron: 2mg
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