In Greece we call it “Bekri Meze” witch means something like “the boozer’s dish.” It is originally made with meat, but here, we will make it meatless and totally vegan.
Eggplants will help us once more with our goal!
1 large onion or 2 smaller
3 garlic cloves
2-3 bay leaves
4-5 allspice berries
4-5 grains of black pepper
1/2 cup olive oil
1 cup red wine
2 tablespoons tomato paste
1/3 teaspoon brown sugar
1/2 cup water
Wash and cut the eggplants into cubes. Peel the onions and the garlic. Finely chop the onion and the tomatoes.
In an empty and deep saucepan or casserole, add the pieces of the eggplant and sauté briefly to be wilted , over medium heat.
Add the crushed garlic and the chopped onion, and sauté for 1-2 more minutes.
Add the wine.
Add the chopped tomatoes and stir.
Next, add the tomato paste diluted in water, and the oil.
Stir lightly, add the bay leaves, the spices, the sugar and the salt.
Stir again, let it come to a boil, cover the pan with a lid and lower the heat to let it simmer for about 30 minutes, until the sauce thickens.
Serve as a side dish or as a main with rice.
You have to try it!!