Peperonata

Ingredients

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

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.