Fassolakia (country vegetables stew)

Serves : 6-8
Prep time : 20 min
Cook time : 1 hour 20 min

Ingredients

190 ml (3/4 cup)extra virgin olive oil
3 garlic cloves, coarsely chopped
1 large Vidalia onion, coarsely chopped
1/2 kg (1 lb) green beans, cleaned
1 small eggplant, in wedges
2 large Yukon Gold potatoes (or other), in wedges (keep the peel if not too thick)
2 large ripe tomatoes, in wedges
60 ml (1/4 cup) fresh herbs, finely chopped (mint, fennel and dill)
1 ounce of Ouzo or anis liquor
500 ml (2 cups) chicken broth
Sea salt
Fresh ground black pepper

Steps

— In a heavy saucepan, combine olive oil, garlic, onions, green beans, eggplant and potatoes. Cook for 3 to 4 minutes on high heat. Add tomatoes and herbs; season generously. Deglaze with Ouzo and moisten with chicken broth.

— Simmer at low heat for approximately 1h15.

NOTE — Aristo’s «yiayia» (grandmother) used to prepare this dish for him. Today, a couple of generations later, his daughters carry on the tradition. Delicious with feta cheese and any grilled meats.