← Nouns Cooking · Italian

Ingredients

• 6 tbsp extra virgin olive oil
• 1 Onion, chopped
• 400 g Potato, peeled and cut into 2 cm cubes
• 2 red or yellow peppers, cut into 2 cm pieces
• 1 Aubergine (eggplant), cut into 2 cm cubes
• 2 Courgette (zucchini), cut into 2 cm cubes
• 3 cloves Garlic, sliced
• 400 g tinned plum tomatoes, crushed
• 1 handful basil leaves
• 1 pinch Chilli flakes (optional)
• Salt

Method

1. Warm the oil in a large, wide pot over medium heat and soften the onion for 5 min.
2. Add the potatoes and peppers with a pinch of salt and cook for 10 min, stirring now and then.
3. Add the aubergine and cook for 5 min, until it starts to soften, then stir in the garlic, tomatoes, chilli and a splash of water. Cover and simmer for 20 min.
4. Add the courgettes and cook, uncovered, for 10–15 min more, until every vegetable is tender and the sauce has thickened.
5. Stir in the torn basil, taste for salt and let it rest for 10 min. Serve warm or at room temperature.

Tips

• Cutting everything the same size helps it cook evenly.
• Crack a few eggs into the leftovers and cover until set for a quick lunch.

Sources

Written in our own words after cross-checking these recipes:

Sip and Feast Inside The Rustic Kitchen Marcellina in Cucina