185 ml extra virgin olive oil
2 medium potatoes, peeled and cut into 5 mm wedges
1 small eggplant
2 medium red capsicums ,cut into 2 cm strips
2 garlic cloves, chopped
1 medium tomato, thinly sliced
6 basil leaves
crusty bread, to serve
Heat the oil in a large frying pan over medium heat and add the potatoes. Fry until lightly golden, then remove from the oil and place on a warm plate. Keep warm.
Peel and finely slice the eggplant (it is best to do this just before cooking so it doesn’t go brown) and add to the pan along with the capsicum. Stir-fry over medium heat until just soft, then return the potatoes to the pan and stir everything together.
Move the ingredients to the edges of the pan to create a gap in the middle. Add the garlic to the gap and fry for 5 seconds until it releases its aroma, then add the tomato, basil and salt to taste and stir for 10 seconds. Serve with crusty bread.