A rustic Southern Italian dish made with whatever the garden gives you! Simple, comforting, and always adaptable.

STEP 1

Dice the zucchini, peppers, potato, and eggplant into small, even pieces.

STEP 2

In a large frying pan, heat a generous amount of olive oil. Add the whole garlic cloves and sauté until lightly golden to flavor the oil.

STEP 3

Add the potatoes and eggplant first. Cook for 5 minutes, stirring occasionally, until they begin to soften and take on a little color.
Add the peppers and continue cooking for another 5 minutes.

STEP 5

Stir in the zucchini and fresh tomatoes, then pour in the tomato passata. Season with salt, pepper, and fresh basil leaves. Mix gently to combine.

STEP 6

Let simmer covered for 10-15 minutes, until the vegetables are tender but still holding their shape and the flavors have come together.

Serve it like a local with a glass of Gratsi Red, a drizzle of olive oil, and toasted bread! Or enjoy it the next day at room temperature when the flavors are even more intense! Buon Appetito!