This is a great Italian dish to serve with roasted meats (especially lamb) or something different to take to a picnic. Lina serves this with crusty homemade bread, and says the vegetables are also good cold in a bread roll. It's a wonderfully versatile vegetarian recipe to add to your repertoire.
- 185 ml extra virgin olive oil
- 2 medium potatoes, peeled and cut into 5 mm wedges
- 1 small eggplant
- 2 medium red capsicums (preferably corno di toro – bull’s horn), cut into 2 cm strips
- 2 garlic cloves, chopped
- 1 medium tomato, thinly sliced
- 6 basil leaves
- crusty bread, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the oil in a large frying pan over medium heat and add the potatoes. Fry until lightly golden, then remove from the oil and place on a warm plate. Keep warm.
Peel and finely slice the eggplant (it is best to do this just before cooking so it doesn’t go brown) and add to the pan along with the capsicum. Stir-fry over medium heat until just soft, then return the potatoes to the pan and stir everything together.
Move the ingredients to the edges of the pan to create a gap in the middle. Add the garlic to the gap and fry for 5 seconds until it releases its aroma, then add the tomato, basil and salt to taste and stir for 10 seconds. Serve with crusty bread.