Sovegadāda, a recipe by Dina Nikolaou, from her book "Crete".
Known in Crete as sofegada or sympetherio or yahni, it is a dish that represents both the region and the housewives. It's cooked with seasonal vegetables, a little bit of everything, and a lot of indulgence. In some areas of Crete, vlita leaves are added to Crete, which can be replaced with beet leaves or spinach.
Serves 4 Preparation time: 15 minutes Cooking time: 30 minutes.
Ingredients:
3 potatoes, cut into medium pieces.
4 zucchini, cut into medium pieces.
2 long eggplants, cut into cubes.
3 large ripe tomatoes, chopped.
2 large dried onions, thinly sliced.
2 shallots, finely chopped.
2-3 cloves of garlic, minced.
500 g mushrooms, washed, chopped.
Olive oil. Salt, freshly ground pepper.
Dina S. Pierre Luset Penato.
1.Wash, peel and prepare the vegetables.
2.In a large saucepan, heat some olive oil. Add the onion, season with salt and fry for 3-4 minutes. Add the garlic, potatoes, zucchini, and eggplant and continue to fry for another 5 minutes.
3.Add the tomatoes, reduce the heat, cover and cook for 20 minutes (until the potatoes are tender). Add 1 2 cups of hot water if necessary. Finally, add the mushrooms and continue to cook for 10-15 minutes.
4.Don't stir the food with a spoon, just shake the pan in a circular motion.