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!
This post contains affiliate links. If you make a purchase, we get a percentage, at no extra cost to you. As an Amazon Associate, allaboutvegans.com earns from qualifying purchases.
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!
Print 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 saucepan, heat the olive oil along with spices. Once it heats up, sauté the onion at a 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, sauté for 2 minutes, and then add the tomato paste and tomato juice, the wine, and finally the agave syrup (or sugar). Cover and simmer for 20 minutes (or until the potatoes are cooked), and it's done!
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 Facts
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
© allaboutvegans.com
