I made my favorite eggplant dish tonight for an impromptu dinner with my neighbors. I learned how to make it at my friend Rena's weekend house on an island on the Aegean Sea, hence the Greek Style in the name. Rena and I made this often on those trips, as it's quite versatile. We would make a batch to serve on the first night as a side dish to roasted meat, perhaps lamb from right there on the island. On the second day we might use it as a sauce for a pasta lunch. If we had any left, which was not often, we might spread the -by then- mushy sauce on crusty bread, a perfect first bite to get the appetite going at the dinner table.
We didn't use a recipe when we cooked this on Kea, letting our eyes, nose, and palate guide us along. Although I've written up a recipe here for easy reference, I suggest that you do the same as Rena and I did on that sunny island because, as any great peasant recipe worth its salt, this one will not benefit from following the recipe to the letter. Water, sugar, and acid contents in tomatoes vary quite a bit, so you will have to adjust your ingredients accordingly. Trust your taste and the result will delight you.
Don't be afraid to believe in your own taste, this dish is so simple it's almost impossible to go wrong. The ingredient list is short, tomatoes, eggplants, onion, olive oil, and thyme that grows wild all over the island. How much simpler could it get?