This is a dishes that you throw together in one pan. It’s a simple Sicilian peasant dish. If you don’t have Sicilian oregano don’t fret, use whatever oregano you have. Season it well with salt and pepper and that is pretty much it. This has to cook down fully, no crispy pieces please. It cooks down into a stew or cacciatore and is great as a main dish or side platter. You need plenty of Italian bread to sop everything up. Don’t be tempted to add grated cheese or mozzarella or some kind of other flavoring like vinegar and sugar. STOP! Please keep cheese away from this dish. Italians don’t put garlic or grated cheese or mozzarella in everything. Italian food stands on its own with simple flavors that are fresh with few ingredients. Don’t ruin it. When you eat this you actually taste the flavor of the eggplant. It’s not hidden with breadcrumbs, or garlic or cheese. The full flavor of every ingredient come through and stands on its own. The potatoes absorb everything and taste amazing.

Eggplant Pizzaiola

• 3 large eggplant, cut into large pieces
• 2-3 large potatoes, peeled and cut into large chunks
• 3 large red onions, cut in large chunks
• 1- 28 ounce can peeled plumb tomatoes, crushed by hand
• 1 cup of white wine
• Salt and pepper to taste
• 3/4 cup extra virgin olive oil, plus more to drizzle
• Sicilian oregano

In a large roasting pan crush the plumb tomatoes by hand. Crushing in the pan leaves less to clean up. Do not peel the eggplant. Slice off the top and discard. Now slice crosswise at least 2″ thick. The smaller pieces you can cut in half and cut the larger pieces into 4. Place in the pan. Cut the potatoes lengthwise then cut each half into 3 pieces, leaving them in large chunks. Do the same with the onion. Keep in large chunks. Add the white wine, salt and pepper generously, add the olive oil and a good sprinkle of the Sicilian oregano.

Roll up your sleeves and get in there with your hands and mix everything well. Place in the preheated 425 oven and bake for 1 hour and 45 minuets. Stir every half hour and just make sure everything stays moist. It will eventually cook down.

All the eggplant and potatoes have to be cooked down and tender. Remove from oven and let cool for half an hour before eating.

Goes well with a crusty loaf of Italian bread. Taste even better the next day at room temperature. Adjust for salt.