Italian Zimbato (Fried Eggplant Calabrian Style)

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Italian Zimbato (Fried Eggplant Calabrian Style)

 

4 unpeeled eggplants

8 peppers

400 gr of unpeeled new potatoes

2 chili peppers

14 ozs. peeled tomatoes

extra-virgin olive oil

basil

salt

 

Cut the eggplants in round slices, salt them and

drain. In a skillet, heat the extra-virgin olive oil

over medium-high heat. Fry the vegetables separately,

finishing with the eggplant. In a pot, place the

tomates and add in the fried vegetables. Add the

basil, salt and some more olive oil.