¾ cup extra-virgin olive oil
1 onion, ﬁnely minced
1 bell pepper
2 large tomatoes
½ pound potatoes
Salt and pepper, to taste
1. Heat the olive oil in a large skillet. Sauté the ﬁnely minced onion until golden.
2. Dice the bell peppers, tomatoes, eggplant, and potatoes into small cubes.
3. Add to the pan with the onions, and let cook over low-medium heat for 30 minutes. Add salt and pepper to taste. Serve.
Adapted from La cucina di Pantelleria. With help from Chef Maurizio Billardello del Ristorante La Nicchia. Text and recipe by Gianni Busetta. An Oldways photo.
Total Fat; 41g
Saturated Fat: 6g
Total Sugar: 6g (Added Sugar: 0g)