Sicilian Canazzo

Ingredients

Peel and wash the potatoes, then cut them into rough cubes.
Wash the eggplant and zucchini and cut them into cubes as well. Slice the bell pepper into strips.
Peel and thinly slice the onion.
In a large pot or deep pan, pour a generous drizzle of extra virgin olive oil and sauté the onion (along with the garlic cloves). Once the onion is golden, add the potatoes and let them sizzle for about 5 minutes, stirring frequently.
Add the eggplant and stir well. Allow to cook for another 5 minutes.
Add the bell pepper and let it cook for 5 minutes, then add the zucchini and cook for another 5 minutes.
Finally, add the cherry tomatoes (washed and halved). Stir well, and season with salt and pepper to taste.
Tear in fresh basil leaves to add aroma.
If the mixture appears too dry, add a glass of water. Cover with a lid and let simmer over low heat for at least 30 minutes, making sure to stir occasionally.
By the end of the cooking time, the potatoes should be fork-tender but not falling apart.

Canazzo can be stored in an airtight container in the refrigerator for 2 to 3 days. It is best enjoyed served at room temperature.