The modifications that I made to the recipe was to add some fried Beef Kransky as well as some mushrooms and zucchini.
The traditional recipe is as follows.
185ml extra-virgin olive oil
2 medium potatoes (cut into large cubes or wedges)
1 large eggplant (cubed)
2 red capsicums (preferably bull's horn, cut into 2cm strips)
2 cloves garlic
1 medium tomato (diced)
Heat the oil in a large pan and fry the potatoes until lightly golden. Remove from pan and keep warm. Add the cubed eggplant and capsicum to the pan and stir-fry until just soft. Return the potatoes to the pan and stir everything together.
Next you need to create a well in the middle of the vegies and add the diced garlic. Fry the garlic for a few seconds until it releases its aroma, then stir in the tomato, basil and salt. I served this with some of my home made bread which I toasted and spread with mayo and harrissa.