Peperonata

This is a very versatile and easy to make recipe that adapts well to your needs. Side dish, main dish, snack or party dip ... what could be more flexible? Just making the decision of how you want to eat it might be hard.

Ingredients

Extra virgin olive oil (the best quality you can find, first cold press)
4 large bell peppers in a variety of colors
2 medium white potatoes
1 large red onion
1/2 medium eggplant
1 cup whole peeled tomatoes
3-5 cloves of garlic (more if you are a die-hard garlic lover and aren't planning to kiss anyone special any time soon)
salt and pepper (to your taste)

Directions

1. Seed and rib the bell peppers.
2. Peel and slice the eggplant into small cubes.
3. Thinly slice the onion.
4. Boil a small pot of water and add potatoes. Cook for no more than 10 minutes. Only until slightly tender Drain. Peal. Slice into small cubes.
5. Sautè 3-5 cloves of garlic (according to taste) in olive oil.
6. When garlic has turned brown, remove the garlic from the oil. Toss.
7. Add the onions, eggplant and peppers and sauté in olive oil on a medium flame until the onion and peppers wilt. (Don't let them brown.)
8. Next, add the tomatoes, potatoes, salt and pepper stir it all up, lower flame and cover.
9. Cook for approximately 20 - 25 minutes stirring frequently. Keep covered when you are not stirring.

Tip

• This dish requires A LOT of olive oil; don't be afraid to add as much as you think is necessary to keep the whole thing moist. Also, if the dish seems too dry, add more tomatoes.
• This traditional dish can be eaten hot or cold, as a side dish, over pasta or spread over slices of Tuscan bread. Or, you can put it all in the blender and make a fantastic dip that your friends will be asking for every time they come over. Serve dip with a mixture of white and blue corn chips…yum!