¼ cup Olive Oil
4 Garlic Cloves
1 Medium Onion -Chopped
1 Eggplant – Diced. Skin on.
2 Red Peppers – Diced
2 Medium Zucchini – Diced
½ cup Vegetable Oil
3 Potatoes – Peeled and cut in small cubes
1 can Whole Tomatoes – Just tomatoes reserve the juice
15 Basil Leaves – Chopped
2 tsp. Salt
1 tsp. Pepper
½ Cup Grated Pecorino Romano
1 - In a large frying pan sauté garlic on low until fork tender.
2 - Remove the garlic and set aside. Smash it with a fork.
3- Add the onion to the pan and sauté for about 5 to 7 minutes on a low flame.
4 – Add the peppers. Raise the heat slightly. Sautée for about five minutes and then add the eggplant.
5 – In a separate pan, heat the vegetable oil and add the potatoes. Cook until golden brown and fork tender.
6 – Add the zucchini to the vegetable mixture and sauté for another five minutes.
7 – Chop the tomatoes.
8 – When the potatoes are cooked through, remove them from the pan and set aside.
9 – Add the tomatoes and the garlic to the vegetable mixture, season with salt and pepper. Sautée for another 5 to 7 minutes.
10 - Add the potatoes and chopped basil. Sautée for 5 minutes. Remove from the heat, and top with freshly grated pecorino Romano cheese.
** Serve hot or room temperature!