Vegetable peperonata

Ingredients

• 2 medium sized aubergines, cut into 2-3cm pieces
• salt
• 3 potatoes, peeled and cut into 2-3cm pieces
• 1 red pepper, cut into 2-3cm pieces
• 1 yellow pepper, cut into 2-3cm pieces
• 5 tbsp olive oil
• 1 garlic clove,
• 2 shallots, chopped
• 2 tomatoes, cut small
• 1 basil twig
• salt and pepper
• tasty bread

Instructions

1. Salt the aubergine and leave it for 25 minutes.
2. Heat 3 tbsp olive oil in a large pan, add potatoes and peppers. Cook for 5 minutes, then drain the water from the aubergines and add them to the pan. Fry everything for 15 minutes. Set aside once potatoes are soft.
3. Heat 2 tbsp olive oil in the pan and fry whole garlic clove until brown. Remove the garlic clove, then add the onions and tomatoes for a few minutes. Add the cooked vegetables back into the pan with the basil leaves. Salt and pepper to taste.
4. Serve with tasty bread.