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Photo of a yummy stew with eggplant and potatoes in tomato sauce. Α vegan and vegetarian recipe from All About Vegans.
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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!
Course Main Dishes, Main Dish
Cuisine Vegan, Greek / Vegan, Mediterranean
Keyword vegan, yahni, tomato, eggplants, lenten, fasting, potatoes, ragout, vegetarian, plantbased
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 5 portions
Calories 447kcal
Author Thodoris Tibilis

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