One skillet vegetables (Cianfotta)

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Hello my dear friends!

Today I present you once again a traditional Neapolitan dish, which my Nonna (Grandma) made and my mom still makes!  

One skillet vegetables (Cianfotta)

And it belongs to one of my many favorite dishes of this wonderful region Campania !! 😉




It is important to mention here that this dish is eaten COLD, you can prepare it in peace and it is ideal for hot temperatures! 😉



Here is the simple recipe!

One skillet vegetables (Cianfotta)

  • Servings: 4
  • Difficulty: easy
  • Print


  • 4 medium potatoes
  • 2 courgettes
  • 2 eggplants
  • 2 bell peppers
  • olive oil
  • Salt Pepper
  • basil


  1. Peel and wash the potatoes. Cut them lengthwise into thin slices (about 2 cm thick).
  2. Wash the courgettes, the bell peppers and the egglplants. Remove the seed from the bell peppers and cut into stripes.
  3. Cut the ends from the courgettes and the eggplants and cut them in thin strips too.
  4. In a larger skillet preheat the olive oil. Saute the different vegetables one after another separately.
  5. Start with the courgettes, fry a litte for about 5 minutes. Put them after that in a bowl. Salt a little.
  6. Add a little olive oil into the pan, then fry the eggplants for about 5 minutes. Put them to the courgettes into the bowl. Salt a little.
  7. If needed, add a little oil and continue with the bell peppers. Sauté well for about 5 minutes and add them to the other vegetables in the bowl.
  8. At the end fry the potatoes slices. Add some salt, stir well and fry for about 10 to 15 minutes, till they’re done.
  9. After that add them to the other ingredients into the bowl.
  10. Stir all the ingredients in the bowl, if necessary add a litte salt, pepper and basil.

Serve cold as a perfect side dish.

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