Vegetarian Papoutsakia is simply Baked Aubergine stuffed with onion, pepppers, Courgettes in a delicious cinnamon spiced tomato sauce, topped with cheese, Papoutsakia Roughly translates as ‘Little Shoes’ you can see why 🤣 When foods this good who needs meat.
I start by peeling and dicing a medium onion, 2 fat garlic cloves, and gently frying in a little olive oil, salt and pepper,
as they start to soften, add a chopped medium bell pepper, I am using yellow as that’s what I have it, but whatever you have got. I finely dice a medium Courgette and add to the pot.
When these have cooked down a little, add a good squirt of tomato purée, a teaspoon of ground cinnamon, the same of cumin and dried oregano, stir through.
Then add a tin of chopped tomatoes, a splash of balsamic vinegar, stir through, cook till thick and unctuous.
Whilst the sauce is reducing, cut an Aubergine in half lengthways, score the white flesh and drizzle with olive oil, season well.
Pop these into an ovenproof tray and into a hot oven (200) for 20-30 minutes till soft but still holding their shape.
Add the tomato mix to the sunken flesh of the Aubergine (use a spoon to press down if not sunken) top with torn Mozzarella and Parmesan, a drizzle of olive oil a sprinkle of Oregano and back into the oven for another 10 minutes till soft, golden and bubbling.
Serve with a side salad and a large glass of chilled wine 😉