Eggplants with okra okra

Kapamas It is called the way of cooking where the food is cooked in a covered pot after being fried. We make kapama with vegetables but also with meat. The word comes from the Turkish kapamak.

In Hydra, kapama was always made with a wild goat and it was their second most "good" food, after the roasted goat or lamb.

At Monemvasia Kapama is made mainly with vegetables, and especially with aubergines, potatoes and okra.

Recipe for aubergines with okra kapama

In a large pan, heat half the olive oil over high heat and sauté the onion and then the vegetables.

Then add the grated tomato together with the pulp, season with salt and pepper and add hot water until well covered.

Heat on high heat for 3-4 minutes, until the food boils, then lower the heat, cover the pot and let the contents simmer until soft.

The final presentation requires as little fluid as possible.