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Romagna-style Fried Vegetables

  • 1 hour
  • Easy
  • Side dishes and salads

Ingredients: Per 6 servings

  • 1 lb potatoes
  • 3 zucchini
  • 1 eggplant
  • 1 onion
  • 2 bell peppers
  • 1 lb tomatoes
  • butter to taste
  • olive oil to taste
  • salt to taste

Preparation:

Wash and cut into chunks the potatoes, zucchini, eggplant and bell peppers. Fry them separately in oil, salting to taste.

Meanwhile, cook in a pan the onion, sliced, in a small amount of salted water. When it is cooked, add the vegetables previously fried, and the tomatoes (the latter after blanching them in boiling water and peeling them) to the pieces of boiled onion.

Put everything on the heat and cook for 20 minutes stirring from time to time, until the tomato is cooked and everything has become dry. Add a nob of butter and mix energetically.