• 4 potatoes
• 2 yellow peppers
• 2 red peppers
• 2 eggplant
• 10 oz San Marzano dell’Agro Sarnese – Nocerino DOP tomatoes
• 1 onion
• extra virgin olive oil, as needed
• salt, to taste
• pepper, to taste
• a sprig of mint
• a sprig of basil
Dice all the vegetables.
Soften the onion cut finely in extra virgin olive oil.
Add the potatoes, peppers, the San Marzano DOP tomatoes and a little warm water.
Then add the eggplant.
Season with salt and pepper and if needed, add a little more warm water.
Cover and cook until the potatoes are soft.
Serve the casserole warm or cold with a few leaves of basil and fresh mint.