Eggplant, Potato, and Pepper Casserole

This is a popular dish from Mallorca in the Balearic Islands using local vegetables. Eat this with crusty bread as a light lunch, or as an accompaniment to a main dish

1 cup olive oil

4 potatoes (1 pound total weight), sliced crosswise, 1⁄4-inch thick

1 large eggplant (1 pound), sliced crosswise, 1⁄2-inch thick

4 green bell peppers, cored, seeded, and quartered

5 cloves garlic, minced

1 pound ripe tomatoes, peeled and chopped, or canned salt, freshly ground black pepper

2 TBS extra-virgin olive oil

• In a wide skillet, heat oil over low-medium heat. Slowly fry potatoes until tender and crisp at the edges, for about 20 minutes.
• Drain on paper towels; sprinkle with salt and pepper; keep warm in a 9 x13- inch baking dish in a low oven. Increase heat to medium. Fry eggplant on both sides, for about 15 minutes.
• Drain on paper towels, place over potatoes, and sprinkle with salt and pepper. Fry peppers until tender, for about 5–10 minutes. Drain on paper towels, then add in a layer over the eggplant, and sprinkle with salt and pepper.
• Drain off most of the frying oil, leaving just 3 tablespoons. Fry garlic until pale gold; add tomatoes. Simmer for 30 minutes until thickened.
• Pour the tomato sauce over the fried vegetables in the baking dish. Drizzle with 2 tablespoons of extra-virgin olive oil.
• Increase oven to 350 F; bake for 20 minutes, or until piping hot. Serve immediately.