4 long green mild peppers, such as Anaheim type
3 large cloves of garlic, minced
3 Japanese eggplants
3 potatoes, peeled, cut in half and sliced in 1/8” pieces
1/2 cup extra virgin Spanish olive oil for frying
salt to taste
- Rinse the green peppers and cut off stems. Slice peppers in half lengthwise and remove seeds and veins. Then, slice lengthwise again and cut in half.
- Rinse the eggplant. Cut in half length-wise and then in half again. Cut the long pieces in half cross-wise (If you cannot purchase Japanese eggplant, use about 1/2 to 3/4 of a regular eggplant and cut into 1” to 1 1/2” chunks).
- Pour olive oil into a large frying pan. Heat on medium high. When hot, put all ingredients in frying pan and stir often, until potatoes are browned and soft. Salt to taste.