#spetsofai

Spetzofai (pronounced "spetz-o-fy" in Greek), is a traditional, authentic, rustic dish in Greece. There are variations in the way it is cooked in different parts of the country. The traditional recipe though comes from Pelion, Greece and contains pieces of eggplant. But if you visit Pelion, Greece, be careful who you mention the eggplant to, because many arguments have started in Pelion over the use of eggplant in this dish...and I don't want to start any civil wars in the town! Half of the town believes in eggplant and the other half of the town is against it. :)

In other parts of Greece, you can find it cooked with green and red peppers, or with spicy peppers, and without the eggplants. For that reason, it's considered to be a "heavy," but extremely tasty dish. Below, is the traditional recipe from Pelion. Enjoy!

4 Greek country sausages cut in medium pieces (substitute with Italian sausages if necessary) 

1 large onion, cubed

3 large green peppers, cubed

3 large red peppers, cubed

2 eggplants, cubed

4 tbsp of olive oil

1/2 cup of white wine

2 tomatoes, diced

1 vegetable boullion cube

1 cup of hot water

1/2 tbsp of tomato paste

1/2 tsp of sugar

1 small, hot (spicy) green pepper (optional)

1 tsp of black pepper

1 1/2 tbsp of salt

Important preparation steps: Cut off the top and bottom part of the eggplants, then cut them in large cubes and put them in a bowl filled with salt water (1tbsp salt). Let them soak in there for an hour. This is extremely important to do, otherwise the cooked eggplants taste bitter.

Take the boullion cube and put it in a cup of boiling water, let it dissolve, then remove from heat. Next, add the tomato paste to the boullion and water mixture (broth), and dissolve completely. Set aside.

Authentic Greek Spetzofai

Take a large pan, add the olive oil and cook the sausages on med-high heat for approximately 5 minutes. Add the green and red peppers, the onion, and the eggplant. Cook until wilted, and then add the wine, sugar, salt, pepper, the hot green pepper, the broth mixture you prepared, and the tomatoes. The ingredients release water as they cook, so let everything boil on medium heat for approximately 30 minutes (until the sauce thickens). Good luck!

Greek cooking secrets: 

If the Greek, country sausages (or Italian) have a rich taste, be careful with the amount of salt you use. Taste the food regularly, so you can balance the flavors and avoid serving a very salty dish.