Description
A simple and easy side or main dish using eggplant, potatoes, and peppers.
Ingredients
Scale
- 1/2 cup olive oil
- 3 large potatoes cut into large ‘french fries’
- 4 medium eggplant cut into large french fry size strips
- 3 large sheppard peppers or other sweet peppers cut into large chunks or strips
- 3 ripe roma tomatoes, fresh or frozen, chopped
- 1 handful fresh basil leaves
- 2 cloves chopped garlic
- salt to taste
Instructions
- Fry the potatoes in a large skillet until cooked and browned (not crispy like fries)
- Remove from pan with a slotted spoon so that the remaining oil stays in the pan
- Sauté the eggplant, don’t turn right away, let them brown and then turn gently
- Remove eggplant once they have browned and/or are all cooked (not mushy, roughly 6-8 minutes)
- Set aside with potatoes and add peppers to remaining oil, add a touch of olive oil if necessary.
- Fry peppers until they are blistering and remove from pan.
- Add garlic to hot oil for 30 seconds then add tomatoes.
- Once tomatoes have broken down add basil and sauté for 1 minute.
- Add back the peppers, eggplant, and potatoes and mix together over heat for 5 minutes.
- Best eaten hot with fresh bread but just as good cold the next day!
Notes
- Amounts of vegetables can be altered to your taste. e.g, if you like more peppers add more peppers
- Optional: hot peppers
- Prep Time: 15
- Cook Time: 30
