Marrania

Ingredients

• 3 purple aubergines
• 3 courgettes
• 2 green peppers
• 2 red peppers
• 6 garlic cloves
• 6 red-skinned potatoes
• 1 bay leaf
• Olive oil
• Salt

Method

Heat some olive oil in a frying pan and gently fry the garlic cloves with the bay leaf for a couple of minutes. Add the courgettes, cut into cubes, and cook until tender. Transfer them to an earthenware casserole dish and set aside.

Next, repeat the process with the aubergines, bearing in mind that they will absorb more oil. Once cooked, add them to the casserole dish together with the courgettes, garlic and bay leaf.

Check whether a little more oil is needed before frying the peppers. Begin with the green peppers and, once cooked, transfer them to the casserole dish. Repeat the same process with the red peppers.

All the vegetables should be cut into pieces approximately half a finger thick. Season each ingredient lightly with salt just before frying.

The potatoes, cut into wedges, should be fried last. They may be cooked in the same oil —although it may have been coloured by the red peppers— or in a separate frying pan with fresh oil.

Add the potatoes to the casserole dish, adjust the seasoning and stir carefully so that all the ingredients are well combined. Cook over a low heat for 5 to 6 minutes before serving.

Serving suggestions

Marrania can be eaten on its own, served with fried eggs or used as a side dish for meat or fish. It can also be used as the filling for an omelette.

Note

Some versions also include two onions.