Ingredients

Servings 4

• ½ lb potatoes
• ½ lb bell peppers
• ½ lb eggplant
• 7 oz tomatoes
• 1 clove of garlic
• extra virgin olive oil
• salt

Preparation

35 minutes preparation + 1 hour cooking

Wash and slice the eggplants, put them on a plate with the salt and leave them to lose liquid, then wash and dry them. Cut the potatoes into chunks, peel the tomatoes, remove the seeds and cut into small pieces. Wash the peppers, dry them and cut into strips. Put a pan containing abundant oil on the heat and when the oil is hot, fry the eggplants. Separately, fry the potatoes and peppers, mix together all the ingredients in a pan, add the tomatoes and garlic, salt, stir, and cook for one hour over low heat.