Eggplants stew

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  • 1 kilo long eggplants
  • 3-4 onions
  • 1 cup olive oil
  • 1/2 kilo tomatoes
  • Salt and pepper to taste
  • 1 small cup vinegar


Pour the olive oil in a pot; add the onions and saute lightly. Add the eggplants and saute for 10 minutes approximately. In the meantime, peel and chop the tomatoes in small pieces. Add the tomatoes into the pot, salt and pepper to taste and let all cook. When the eggplants are almost done and before you take the pot off the ring, pour in the vinegar.

Source: Prefecture of Chania