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3 bell peppers (1 red, 1 yellow, 1 green)--3 3 1 5 potato-Eggplant-onion-kg. of ripe plum tomatoes-olive oil-Salt and pepper
Clean the vegetables: empty the peppers, seeded and cut into strips.
Slice the onions, cut the eggplant and potatoes into chunks.
Saute peppers and onions with olive oil in separate pans. fry, always separately, aubergines and potatoes: when they are crispy, drain and lay them on a paper towel.
Prepare tomatoes as for previous recipes, letting them cook for about 15 minutes, lightly salting.
Then add all the previously prepared vegetables, season with salt and pepper and leave to cook on a medium flame until the tomato is not restricted.