There are dishes that taste like home—and this is one of them. Πατάτες με μελιτζάνες γιαχνί, or Potatoes with Eggplants Stew, is a simple, rustic Greek dish that celebrates the beauty of vegetables cooked slowly in olive oil and tomato. It’s hearty, flavorful, and the perfect comfort food to enjoy with a slice of crusty bread.

This stew is part of the traditional ladera family—vegetable dishes simmered in olive oil and tomato sauce, often served at room temperature. It’s the kind of meal yiayia would prepare in a clay pot, letting it simmer gently until the potatoes melt in your mouth and the eggplants soak up all the flavors.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

2 large potatoes, peeled and cut into chunks

2 medium eggplants, cut into thick half-moons

1 large onion, finely chopped

2 garlic cloves, minced

3 ripe tomatoes, grated or finely chopped (or 1 can diced tomatoes)

2 tablespoons tomato paste½ cup olive oil

1 teaspoon sugar (to balance the acidity)

1 bay leaf

½ teaspoon ground cinnamon (optional, traditional touch)

Salt and freshly ground black pepper

1½ cups warm water or vegetable stock

Fresh parsley, chopped, for garnish

Directions

Peel and cut the potatoes into bite-sized cubes. Slice the eggplants into thick half-moons.

If desired, lightly salt the eggplant slices and let them rest for 15 minutes to remove bitterness. Pat dry.

Sauté the BaseIn a wide pot, heat the olive oil. Add the onion and garlic, sauté until soft and fragrant. Stir in the tomato paste and let it caramelize slightly.

Build the SauceAdd the grated or canned tomatoes, sugar, bay leaf, and cinnamon. Season with salt and pepper. Cook for about 5–7 minutes until the sauce thickens and deepens in flavor.

Gently add the potatoes and eggplants into the pot. Pour in the warm water or vegetable stock just enough to cover the vegetables.

Stir carefully.

Cover and cook on low heat for about 35–40 minutes, until the potatoes are tender and the eggplants are silky soft. Stir occasionally and add a splash of water if the sauce thickens too much.

Remove from heat, sprinkle generously with fresh parsley, and let it rest for 10 minutes before serving.

Serve warm with plenty of crusty bread to soak up the rich tomato sauce, and a side of feta cheese or olives for a complete Mediterranean meal.