Roman-Style Vegetables - {Ciambotta Romana}

Recipe Ingredients

4 tablespoons	60ml	Extra-virgin olive oil
3 tablespoons	45ml	Onions - finely chopped (large)
1		Garlic clove - finely chopped
6		Bell peppers - (abt 1 lb) - seeded, and
		Cut into thin strips
1		Eggplant - diced (large)
3/4 lb	340g / 11oz	Potatoes - diced
1 lb	454g / 16oz	Tomato - peeled, seeded, (large)
		And chopped
1/4 cup	59ml	Black Gaeta olives - pitted, and
		Coarsely chopped
1		Small bunch basil - finely chopped
1		Small bunch parsley - finely chopped
1		Oregano

Recipe Instructions

In a 12- to 14-inch saute pan, heat the oil over high heat. Add the garlic and onion and saute over high heat 4 minutes. Add the peppers, eggplant, potatoes, tomato and olives and season with salt and pepper, to taste. Cook, covered, over low heat, stirring occasionally, for 40 minutes.

After 40 minutes, add in the herbs and increase the heat. Cook, uncovered, to let extra juices evaporate and serve hot or cold.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2C35) - from the TV FOOD NETWORK

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