Other vegetables are often added to add heft to the final dish. Common additions are potatoes and carrots, but eggplant, zucchini or artichokes can be included depending on the season and what you have at hand. Just remember that these additions are supposed to accent the dish and not take over. Typical to Greek cuisine, the vegetables are braised in the tomato sauce until they are meltingly soft and turn sweet. Depending on the vegetable used, this can take up to an hour. Part of the braise is done with the pot covered so that the steam can cook the vegetables evenly and the rest of the cooking time is done with the lid off, so that all the water can evaporate. You should be left at the end with just the peas luxuriously bathed in the olive oil/tomato sauce. The dish is best served at room temperature and will taste even better the next day. Serve it with some feta on the side for an extra salty bite and good crusty bread.