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Active time
20 minutes
Total time
1 hour
4 servings
Serving Size
1/4 of recipe

¾ cup extra-virgin olive oil

1 onion, finely minced

½ pound bell peppers 

½ pound tomatoes

¼ pound eggplant

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 recipes by Gianni Busetta, photos and graphics by Grazia Cucci, Arti Grafiche Campo di Alcamo, February 2011. Photo by Diana Akhmetianova on Unsplash


Calories: 450
Total Fat; 41g
Saturated Fat: 6g
Sodium: 10mg
Carbohydrate: 20g
Fiber: 4g
Total Sugar: 6g (Added Sugar: 0g)
Protein: 3g

Yield: 4 servings

Serving Size: 1/4 of recipe

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