VEGETABLES ALLA NAPOLITANA Giambotto alla Napolitana

Ingredients

• 1/4 each Onion
• 2 each Green bell peppers
• 1 each Eggplant
• 1 each Potatoes
• 3 tablespoons Olive oil
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
• 1 cup Canned tomatoes
• 1 each Zucchini

Instructions

1. 1Chop the onion. Remove the seeds and stems from the peppers and slice or shred them coarsely. Peel and cube the potatoes, eggplant, and zucchini.
2. 2Heat the oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Add the tomatoes and cook for a few minutes.
3. 3Add the potatoes to the onion and tomatoes. Cook for about 5 minutes, then add the peppers. Finally, add the eggplant, zucchini, salt, and pepper. Continue cooking until the vegetables are tender but still whole and firm, about 10 minutes.