Cianfotta

• 1 pound (500 g) sweet peppers
• 1 large eggplant

Halve the peppers, remove the seeds and membranes, and cut lengthwise into strips. Dice the eggplant and tomato. Peel and dice the potatoes. Chop the onions. Crush the garlic clove.

Sauté the onions and garlic in a large pan with the oil. Add all the prepared vegetables and the olives, season with salt and pepper, cover, and cook over medium heat for about 40 minutes, stirring often.