Stewed Asparagus And Aubergines With Mashed Potatoes

Hello, chefs! 😋

This is one light summer meal, without meat, all the ingredients are from our home field, so it's especially delicious.

When you know you planted it all yourself, cleaned the weeds, watered it, and finally picked the crop. No additives or fertilizers. It couldn't be more organic and sustainable than that :)

The title is quite long, but the preparation, as you'll see, is very simple. As usual in my recipes the amount of all ingredients is flexible, you can give something more or less, nothing special changes with this dish.

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What do we need for this dish (for 2 people)

one bunch of asparagus (these are poorer, the last asparagus this year that we picked from the field);
a pair of elongated aubergines (we also call them melanzani);
half a kilo of potatoes;
one quarter or half an onion;
100-200 grams of butter;
salt, pepper, and a few tablespoons of olive oil.

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Potatoes first. Otherwise, for the preparation of mashed potatoes, the best is the older potato, which is cooked more creamy but we have young (Arrow variety from the Netherlands, if I remember correctly) and we will cook it a little longer, the young is more watery and less floury so we will add more butter later ...

Wash the potatoes, peel them, cut them into pieces. Pour 2 liters of water into the pot, salt well, add potatoes and cook. When it starts to boil, reduce the temperature and continue cooking at a minimum boil for another 15-20 minutes, depending on the potatoes.

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While the potatoes are cooking, continue with the aubergines. Wash them and cut them into circles.

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Now it's time for the asparagus. Wash them and cut them into sticks.

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We have sliced asparagus and aubergines, ready for slow stew.

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Finely chop the onion and simmer it quickly in a pan with a tablespoon or two of olive oil. After about a minute, add the sliced aubergines.

Stir quickly as the aubergines absorb all the liquid. Then add the asparagus, stir again and cover. Put on low heat to simmer slowly.

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The potatoes were cooked during this time. Drain the water (save a deciliter), add the butter and mash the potatoes. Add salt if necessary.

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We need to mash the potatoes well to get a smooth puree. There must be no lumps. If it's too dry, add a little water in which the potatoes were cooked. You can add milk if you want, also, but for the basic recipe, water is enough.