Ciambotta Calabrese

What you’ll need

Ingredients

• 5 tbsp extra-virgin olive oil Extra Virgin Olive Oil →
• 1 onion, sliced
• 14 oz potatoes, cut into ¾ inch pieces (about 2–3 medium potatoes)
• 2 eggplants, cut into 1⅛ inches pieces
• 3 sweet peppers, cut into wide strips
• 14 oz ripe tomatoes, chopped (about 3–4 medium tomatoes)
• 1 dried Calabrian chilli (optional)
• A handful of basil
• Sea salt

At the stove

Instructions

1. 1

   Warm 3 tbsp oil in a wide, heavy pan and fry the potatoes over medium heat for 10 minutes until they take colour at the edges. Lift them out.

2. 2

   Add the remaining oil and the eggplant and cook for 8 minutes until softened, then add the peppers and onion and cook for another 8 minutes.

3. 3

   Return the potatoes to the pan, add the tomatoes, chilli, and a good pinch of salt.

4. 4

   Cover and cook over low heat for 20–25 minutes, stirring occasionally, until everything is tender and bound together by the tomato.

5. 5

   Uncover and cook for a few more minutes if the pan looks watery. Tear in the basil off the heat.

6. 6

   Serve warm or at room temperature, with bread.