Kritiko Embatho

Background and History

Kritiko Embatho is a traditional dish originating from the island of Crete in Greece. Its name reflects the region's rich culinary history, where simple yet vibrant ingredients are celebrated. This dish is a representation of the Mediterranean diet, known for its health benefits and delicious flavors. Historically, Kritiko Embatho was prepared during family gatherings and festive occasions, showcasing the communal spirit of cooking in Crete. The dish is cherished for its rustic and hearty characteristics, encapsulating the essence of Cretan culture.

Ingredients

• Olive Oil - 1/4 cup
• Onion - 1 large, finely chopped
• Garlic - 4 cloves, minced
• Tomatoes - 4 large, ripe, chopped
• Zucchini - 2 medium, sliced
• Eggplant - 1 large, diced
• Green Bell Pepper - 1, chopped
• Red Bell Pepper - 1, chopped
• Salt - to taste
• Black Pepper - to taste
• Dried Oregano - 1 teaspoon
• Fresh Basil - a handful, chopped
• Feta Cheese - 200 grams, crumbled
• Kalamata Olives - 1/2 cup, pitted and sliced

Preparation

Before you begin, ensure all vegetables are washed and dried. The tomatoes should be peeled and chopped, the zucchini sliced into rounds, the eggplant diced into cubes, and the bell peppers are deseeded and chopped.

Step-by-Step Instructions

Step 1: Sauté the Aromatics

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Cook the Vegetables

Add the diced eggplant to the skillet and cook for about 5 minutes until it begins to soften. Next, add the sliced zucchini, and chopped bell peppers. Stir frequently, allowing the vegetables to cook for an additional 7-10 minutes.

Step 3: Add Tomatoes and Seasoning

Stir in the chopped tomatoes, ensuring all the vegetables are well mixed. Season with salt, black pepper, and oregano to taste. Cover and let the mixture simmer on low heat for 20 minutes, or until the vegetables are tender and the sauce has thickened slightly. Don't forget to set your cooking timer.

Step 4: Garnish and Serve

Once cooked, remove from heat and sprinkle the dish with crumbled feta cheese and sliced Kalamata olives. Top with freshly chopped basil for an aromatic finish.

How to Enjoy Kritiko Embatho

Kritiko Embatho is best enjoyed fresh and warm. Serve it as a main dish accompanied by crusty bread to soak up the delicious sauce. Alternatively, pair it with a crisp green salad for a complete meal. This dish can also be enjoyed cold, making it a versatile addition to any meal spread.

The flavors of the tomatoes and olive oil meld beautifully with the creamy feta and salty olives, creating a delightful taste experience that speaks to both heartiness and freshness, a signature of Cretan cuisine.