Aubergines skordostoumpi with potatoes à la Zante

Cut the aubergines into round slices of 1 cm, salt them and set them aside until you prepare the potatoes.

Quarter the potatoes and fry them, then fry the aubergines and set them aside. 

Heat the oil in a shallow pot, finely chop the garlic and sauté a little. Peel the tomatoes and chop them to fine pieces, adding them to the pot. Add the water, the tomato paste and the spices except the ladotyri. 

Let the tomatoes boil well, add the fried aubergines and the potatoes and crumble the ladotyri with your fingers into the pot. 

 Let everything boil for a few minutes and then remove from heat. Bon appétit.