Peperonata

Ingredients

• 1 medium whole tomato
• 200 g green sweet pepper
• 300 g eggplant
• 2 cloves garlic
• 1 cup chopped onions
• 300 g potato (flesh and skin)
• 4 tbsps extra virgin olive oil

Directions

1. Cut up all ingredients.
2. Add garlic and olive oil to moderate pan.
3. Cook potatoes, eggplant, peppers, and onion each separately and remove when done.
4. Cook tomatoes last then add all cooked ingredients back to pan and cook until peppers are tender.