Fried Peppers, Onions, and Potatoes Calabrese Style and Baked Eggplant Rolotini

Ingredients

• 3-4 large potatoes, the baking variety are fine (about 2 lbs.)
• 2 large red onions, sliced coarsely.
• 1 cup of chopped parsley
• 3-4 red and yellow peppers, diced to match the size of the onions and potatoes
• 1/2 cup of extra virgin olive oil
• 1/2 cup of dry white wine
• 2-3 crushed, and dried, cayenne peppers
• Kosher salt and freshly ground black pepper to taste