2 small eggplants
4 medium potatoes, about 2 pounds
2 medium zucchini
1 red bell pepper
1 green bell pepper
½ cup extra virgin olive oil
1 medium yellow onion, cut in half and thinly sliced
4 Roma tomatoes, peeled, seeded and coarsely chopped
salt and freshly ground pepper to taste
Cut the eggplants into ¾ inch dice and layer in a colander with salt. Weight the eggplant and set aside for 1 hour, then rinse the cubes well under running water, drain, and dry well with paper towels.
Peel the potatoes and cube into ¾ inch pieces. Place in a bowl and cover with water to prevent discoloration. Cube the zucchini and slice the peppers lengthwise, discarding the core and seeds.
Drain the potatoes with a paper towel. Add ¼ cup of the olive oil to a medium skillet over medium heat and gently sauté the potatoes and onion slices until they start to brown, about 20 minutes. Stir in the tomatoes and let cook for an additional 5 to 10 minutes. The potatoes should be tender but not falling apart.
In another large skillet, sauté the zucchini, peppers and eggplant in the remaining ¼ cup of olive oil over medium heat for about 15 minutes.
Combine the potato mixture with the vegetable mixture adding salt and pepper to taste and mix gently, cooking for and additional 10 minutes. Remove from heat and allow to come to just about room temperature before serving.