Eggplant, Potato and Pepper Casserole

• 2 1 1/4-pound eggplants, thinly sliced crosswise
• 1 1/2 tablespoons olive oil
• 1 large onion, chopped
• 5 large garlic cloves, chopped
• 1 28-ounce can Italian-style tomatoes
• 2 large fresh thyme sprigs
• olive oil (for frying)
• 3 pounds russet potatoes, peeled, thinly sliced
• 3 green bell peppers, cored, thinly sliced
• 5 tablespoons minced fresh thyme

1. Place eggplant slices on 2 baking sheets.
2. Lightly salt eggplant on both sides.
3. Let stand 1 hour.
4. Using paper towels, pat eggplant dry, wiping off salt.
5. Heat 1 1/2 tablespoons oil in large skillet over medium heat.
6. Add onion and garlic, saute until golden, about 10 minutes.
7. Add tomatoes with their juices and thyme sprigs; bring to boil.
8. Reduce heat and simmer until mixture is reduced to 2 1/2 cups, breaking up tomatoes with back of spoon, about 20 minutes.
9. Season sauce with salt and pepper.
10. Discard thyme sprigs.
11. Preheat oven to 350F.
12. Add oil to 2 large skillets to depth of 1/4 inch.
13. Heat over medium-high heat.
14. Working in batches, add eggplant to skillets and cook until golden, adding more oil to skillets as necessary, about 5 minutes per side.
15. Transfer to paper towels and drain.
16. Working in batches, add potatoes to skillets, cook until golden, about 3 minutes per side.
17. Transfer potatoes to paper towels.
18. Add green peppers to same skillet; saute until almost tender, about 5 minutes.
19. Transfer to paper towels.
20. Layer half of eggplant in 15x10x2-inch glass baking dish.
21. Sprinkle with 1 tablespoon thyme.
22. Spoon 1/2 cup sauce over.
23. Top with half of potatoes.
24. Season with salt and pepper.
25. Top with 1 tablespoon thyme.
26. Spoon 1/2 cup sauce over.
27. Place all pepper slices over.
28. Season with salt and pepper.
29. Top with 1 tablespoon thyme.
30. Spoon 1/2 cup sauce over.
31. Top with remaining eggplant.
32. Top with 1 tablespoon thyme.
33. Spoon 1/2 cup sauce over.
34. Top with remaining potatoes.
35. Season with salt and pepper.
36. Top with 1 tablespoon thyme and 1/2 cup sauce.
37. Bake uncovered until vegetables are tender, about 40 minutes.
38. Let stand 15 minutes before serving.

eggplants, olive oil, onion, garlic, italianstyle tomatoes, thyme, olive oil, russet potatoes, green bell peppers, thyme

Taken from www.epicurious.com/recipes/food/views/eggplant-potato-and-pepper-casserole-347 (may not work)