Hearty, warming Vegetable stew, perfect for those cold winter nights. Usually served with a nice loaf of bread, ripped through and dunked generously into the delectable sauce.
This stew traditionally consists of aubergines, zucchini, yellow potatoes, ochra and beans. The vegetables in Southern Greece, all frequent every farmers vegetable yield in summer. Ochra, eggplant, and Zucchini all grow in the summer months. The dish came into being as the last of the yield of the summer crops – in autumn were all cooked together to make a wholesome filling dish for the family. Καπαμα is it’s traditional greek name, pronounced ‘ka-pa-ma’ and was a staple in every home.
I have many memories of eating this dish after following my parents around all day. They had been tending to farms, olives, and vegetable Garden. Returning home with a box full of home grown produce wasnt foreign. It was a frequent if not daily occurrence. Fresh parsley, garlic are paramount as the both contribute wholey to the flavour.
This recipe doesn’t contain ochra as to be honest, it’s not my favourite vegetable. When cooked it has a furry exterior and slimy contents. This is my Australian version minus the Ocra.
Prep Time: 15 mins
Cooking Time: apx 25 minutes
3 medium zucchinis
3 lebanese eggplants
1 red onion – medium
1 whole garlic bulb – yes all the cloves
2 red ripe medium tomatoes
2 tablespoons tomato paste
1 cinnamon stick
Salt and pepper to taste
1/4 cup finely chopped fredh parsley ( not dried )
4 – t cups hot water ( added gradually )
Cut all your vegetables approximately the same size.
The onion cut in four. It will fall apart during cooking. The garlic skin trimmed off but not chopped. The zucchini and eggplant is in 2 cm wide cylindrical pieces.
The beans should only have their ends trimmed.
Add the oil into a large casserole dish. Brown the onion, potato, garlic for 1 minute. The add Zucchini and eggplant. Brown them. Try not to stir too much.
Add tomato paste, chopped fresh tomato and passata. Stir through the Vegetables and allow to cook on medium heat for 5 minutes.after the first 10 minutes add the beans. The beans don’t take as long to cook which is why we wait a little before we add to the casserole
Add 2 cups water and every 10 minutes, check the fluid level and add an extra cup of water. Try not to stir too much as the Vegetables will turn into a sloppy mess.
Keep the lid on while the Vegetables are cooking. Add spices and half of the parsley. Reserve the last half for sprinkling on top.
To check whether the meal is cooked pearce a potato with a fork if it’s soft inside it’s ready. The potato always takes the longest to cook.
This should be a approximately 25 minutes depending on your stove. Ensure your liquids have not evaporated by adding hot water at intervals. The garlic is important to the flavour of the dish so try not to cut back.
If you have never used a cinnamon stick before then give it a go, it gives off a flavour different to cinnamon powder. Remove the stick when cooking is complete.
Sprinkle with parsley.