Ciambotta

Instructions

1. Cut the aubergines, courgettes and potatoes into about 2 cm cubes, the peppers into strips and the onion into thin slices.
2. Heat half the oil in a large casserole and brown the aubergines for 5 minutes, then set them aside.
3. In the same casserole, fry the onion and garlic in the remaining oil until translucent.
4. Add the peppers, courgettes and potatoes, then sauté for 5 minutes, stirring.
5. Add the tomatoes, the reserved aubergines, the salt, pepper and paprika.
6. Cover and simmer gently for 35 to 40 minutes, stirring now and then, until the vegetables are tender.
7. Off the heat, stir in the chopped basil and adjust the seasoning.
8. Let it rest for 10 minutes before serving, warm or at room temperature.