Serves: 4 people Difficulty ': Easy Preparation time: 40 minutes INGREDIENTS 600g. potatoes 300gr. Eggplant 200gr. zucchini chilli salted capers parsley butter vinegar olive oil salt pepper PROCEDURE -------------------------- Peel the potatoes, cut into wedges and scald for 4 minutes in boiling salted water acidulated with a tablespoon of vinegar, then drain.
Dice the eggplant and zucchini washers. Rinse the capers and a tablespoon of salt in a large fry pan with a drizzle of hot oil, along with fresh chilli seeded and filaments, zucchini and eggplant. Jump all over high heat, then add the slices of potato, chopped parsley, salt, pepper and stir in a knob of butter.
Serve the vegetables in the pan itself. 
Dice the eggplant and zucchini washers. Rinse the capers and a tablespoon of salt in a large fry pan with a drizzle of hot oil, along with fresh chilli seeded and filaments, zucchini and eggplant. Jump all over high heat, then add the slices of potato, chopped parsley, salt, pepper and stir in a knob of butter.
Serve the vegetables in the pan itself.
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