Cianfotta (Campanian Vegetable Stew)

Prepare all vegetables: dice the Eggplant, Zucchini, Red Bell Pepper, Yellow Bell Pepper, and Potatoes into approximately 2cm cubes. Finely chop the Yellow Onion and mince the Garlic.

Heat the Extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Add the Yellow Onion to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced Garlic and cook for another minute until fragrant.