Ratatouille

Ingredients for 6 persons

• 150 g of potatoes
• 80 g of yellow peppers
• 100 g of cherry tomatoes
• 60 g of onions
• 80 g of zucchini
• 100 g of eggplants
• 4 "friggitelli" peppers
• 4 anchovy fillets
• 10 basil leaves
• 2 shallots
• extra virgin olive oil
• salt

Preparation

Clean the vegetables, wash them and slice them into large pieces (removed only the stalk and the seeds of peppers).
Spill 4 spoons of oil in a large casserole, then place on lively flame and roast the potatoes for 8 minutes. Add the eggplants and then all the other vegetables. Salt.
Cook the mix for 20 minutes more, then add the basil and the anchovy fillets, mix gently and cover. Let the vegetables cook and flavor for about ten minutes before serving.