Olive oil dishes
This economical country-style stew from southern Italy is made by slowly cooking eggplant, potatoes, bell pepper, and tomatoes in olive oil and their own juices. Served at room temperature, it is a practical meal to pack in a lunchbox.
Sauté the onion in olive oil until softened. Add the eggplant and potato and sauté for another 10 minutes.
Add the red bell pepper, tomato, and salt. Cover and cook over low heat for 40 minutes, stirring occasionally, until the vegetables are tender.
Remove the pot from the heat and stir in the fresh basil. Let the stew rest for 15 minutes, until it reaches room temperature, then serve.
If you take it out of the refrigerator the next day and let it sit at room temperature for half an hour, its flavor will deepen.
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