Bloom
Ingredients
- 2 Aubergines
- 2 Potatoes
- 2 big Courgettes
- 3-4 Tomatoes
- 3 Red onions
- 50gr Tomato pure
- 500ml Tomato sauce
- 50ml apple vinegar
- 400m Agria Gea Extra Virgin Olive Oil
- 1 cube (=28gr) Chicken stock pot
- 3 gr Garlic or fresh chopping garlic or 5gr ground garlic
- 8,5gr ground cumin
- 1/2 tbsp ground nutmeg
- 1/2 tbsp ground paprika
- 12 gr ground cinnamon
- 3 tbsp sugar
- 6gr oregano
- 15gr salt
- 6gr white ground pepper
- 1 bay leaf
- 150gr Feta cheese
Preparation
Wash the vegetables (if you want, you can keep on the skin of potatoes) - Peel the onions
Cut all the vegetables into cubes.
If you use fresh garlic; peel and chop it as fine as you can and the same time add a little bit of fine salt and press it with your knife. Repeat the process for 2-3 times until the garlic is very fine.
Use the bigger and the deeper pot you have. Place it on the heat. When it’s warm, add 200ml of olive oil (Agria Gea), the tomato puree and the garlic. Saute for 1 min.
Start adding the onions ( saute for 2-3 min.), afterward the aubergines and continue with the other vegetables.
~Every time that you add each vegetable pour a little bit of olive oil.
Pour on the apple vinegar and leave it to evaporate.
Stire frequently and add the tomato sauce and water until the veggies are covered.
Add the chicken stock pot, the herbs, and the seasonings.
Cook over a gentle heat for 25 minutes. As often as you can stir the mixture.
Check the vegetables until they are soft and the sauce is still moist. Then remove it from the heat and keep covered, leave it to stand for 5minutes.
Before you plate it, pour a little bit of olive oil and serve with Greek feta and bread.
“Kali sas oreksi (Bon Appetite) !“