2 yellow peppers
2 red peppers
275g canned whole peeled tomatoes, drained, deseeded, and chopped
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, 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.