Method
- Cut the bell peppers and eggplant into small cubes.
- Finely chop the onion and garlic.
- In a pot, sauté the vegetables with the olive oil.
- Add the onion and garlic and sprinkle with a little salt.
- Once the vegetables are ready, add the trahana and gradually add the broth, stirring constantly with a spoon.
- Add salt, pepper, and mint, continuing to add broth until the trahana is cooked.
- Two minutes before it’s fully cooked, remove the pot from the heat.
- Add the lemon juice and diced tomato.
- The dish should have a creamy consistency, so if necessary, add more broth.
- Stir in the grated graviera cheese and butter and mix until the trahanoto thickens well.
Enjoy your meal!
Recipe by Παναγιώτη Μπράχο