Aubergines, peppers and potatoes

Here is a tasty and colourful vegetarian dish, a must on Calabrian tables: aubergines and potatoes enrich this excellent peperonata. All you have to do is get cooking!

Aubergines, peppers and potatoes in Calabrian style. The ingredients

  • 1 red pepper
  • 1 yellow pepper
  • 2 aubergines (medium size)
  • 3 potatoes
  • 2 tomatoes (ripe)
  • 1 garlic clove
  • 1 Tropea red onion (small)
  • 1 sprig of basil
  • 2 tablespoons of extra virgin olive oil
  • Peanut seed oil to taste
  • Salt to taste
  • Pepper to taste

Aubergines, peppers and potatoes in Calabrian style. The recipe

To make this rich and appetising vegetarian dish, start by cutting the aubergines (with their skin on) into thin strips and leave them in salt to rest for 20 minutes. Meanwhile, cut the peppers and potatoes.

Fry the peppers in a frying pan with plenty of peanut oil, then drain them with a slotted spoon and fry the potatoes in the same hot oil, followed by the aubergines. Once all the vegetables have been fried, place them on absorbent paper.

In the meantime, heat two tablespoons of olive oil in a frying pan, add the finely chopped onion, the whole garlic, which you will remove when it is cooked, and the chopped tomatoes. Once you have fried everything for a few minutes, you can add the fried vegetables.

Don't forget salt, pepper and basil leaves. Now you only need to cook for 5 minutes. This tasty peperonata can also be eaten cold.