From Southern Italy's rustic kitchens, cianfotta is an economical vegetable stew made by slow-cooking eggplant, potato, pepper and tomato in olive oil until they soften in their own juices. Served at room temperature, it also makes a practical lunchbox meal.
Sauté the onion in olive oil until soft, then add the eggplant and potato and cook for another 10 minutes.
Add the red bell pepper, tomato and salt, cover and simmer over low heat, stirring occasionally, for 40 minutes until the vegetables are soft.
Remove from the heat and stir in the fresh basil, then let it rest for 15 minutes until it reaches room temperature before serving.
If you take it from the fridge and let it sit at room temperature for half an hour the next day, the flavour deepens even more.
Salting the eggplant and letting it sit for 10 minutes before cooking reduces bitterness and helps it absorb less oil.
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