Prova a cucinare la peperonata con melanzane e patate in questo modo .🍆😋

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La peperonata con patate e pane raffermo é uno dei miei piatti '' poveri'' preferiti! Quando si prepara e le verdure iniziano a cuocersi emanano un profumo unico, inconfondibile ed inimitabile! Prova e lo scoprirai....

**Peperonata Recipe**

**Ingredients:**
- 2 large aubergines (eggplants), diced
- 2 large potatoes, diced
- 3 bell peppers (red, yellow, or green), thinly sliced
- 2 onions, thinly sliced
- 2 cloves of garlic, minced
- 1 teaspoon dried oregano
- 1/4 cup extra-virgin olive oil
- 1/2 cup fresh basil leaves, torn
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste

**Instructions:**

1. **Prepare the Vegetables:** Begin by preparing all the vegetables. Dice the aubergines and potatoes into small, bite-sized pieces. Thinly slice the bell peppers and onions. Mince the garlic, and halve the cherry tomatoes.

2. **Saute the Onions and Garlic:** In a large skillet or frying pan, heat the olive oil over medium heat. Add the minced garlic and sliced onions. Saute them until they become soft and translucent, about 5-7 minutes.

3. **Add Aubergines and Potatoes:** Add the diced aubergines and potatoes to the pan. Stir well to combine with the onions and garlic. Allow them to cook for about 10-12 minutes, or until they start to soften and turn golden. Stir occasionally to prevent sticking.

4. **Incorporate Bell Peppers:** Add the sliced bell peppers to the skillet. Continue to saute the mixture for an additional 5-7 minutes, or until the peppers become tender and slightly caramelized.

5. **Season and Add Oregano:** Sprinkle the dried oregano over the sauteed vegetables. Season generously with salt and pepper to taste. Stir to evenly distribute the seasonings.

6. **Simmer with Tomatoes:** Gently fold in the halved cherry tomatoes. Reduce the heat to low, cover the pan, and let the mixture simmer for about 10-15 minutes. This allows all the flavors to meld together, and the tomatoes will release their juices.

7. **Finish with Basil:** Just before serving, scatter torn fresh basil leaves over the peperonata. The aroma of the basil will infuse the dish with a delightful fragrance.

8. **Serve:** Peperonata is typically served warm or at room temperature. It's delicious as a side dish, served with crusty bread, or even as a topping for pasta. Enjoy!

This classic Italian peperonata is a flavorful medley of vegetables, enriched with the taste of aromatic basil and a hint of oregano. It's a versatile dish that can be enjoyed on its own or as a complement to various main courses. Buon appetito!