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italian pepper, potato, and eggplant dish


  • Total Time: 45


A simple and easy side or main dish using eggplant, potatoes, and peppers.


  • 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


  1. Fry the potatoes in a large skillet until cooked and browned (not crispy like fries)
  2. Remove from pan with a slotted spoon so that the remaining oil stays in the pan
  3. Sauté the eggplant, don’t turn right away, let them brown and then turn gently
  4. Remove eggplant once they have browned and/or are all cooked (not mushy, roughly 6-8 minutes)
  5. Set aside with potatoes and add peppers to remaining oil, add a touch of olive oil if necessary.
  6. Fry peppers until they are blistering and remove from pan.
  7. Add garlic to hot oil for 30 seconds then add tomatoes.
  8. Once tomatoes have broken down add basil and sauté for 1 minute.
  9. Add back the peppers, eggplant, and potatoes and mix together over heat for 5 minutes.
  10. Best eaten hot with fresh bread but just as good cold the next day!


  • 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
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