“Lathera” is more of a technique than a dish. The word derives from “lathi”, which means oil. Lots of oil. Basically, you poach vegetables in olive oil and tomato.
We didn’t have this when I was growing up, probably because Mom didn’t like oily foods. In fact I first had it in a taverna in Greece. The classic version uses green beans and potatoes, and that’s what I made last night.
Start with the generic tomato sauce I posted in response 13 above, but when sauteeing the garlic and onions, use a full 1/3 cup of EVOO. For the quantity in that basic recipe, add 300g green beans and 300g diced potatoes. Put it on a low simmer for about half an hour.
Here’s the result, just about like that version I had in the Greek taverna:
You can use any vegetables you like. Here are some ideas to get you started: https://www.thegreekishlife.com/lathera
ETA: I forgot to mention that the tomato didn’t provide enough liquid for the long simmer. I added water, maybe 3/4 cup, and a tablespoon of tomato paste to compensate. Tomato paste is common in Greek recipes. To add liquid, Mom used to use bottled tomato juice, but I find it too salty.
