Aubergine, Potato And Pepper Casserole Recipe

• 2 x Aubergines, thinly sliced crosswise (1 1/4-lb.)
• 1 1/2 Tbsp. Extra virgin olive oil
• 1 lrg Onion, minced
• 5 lrg Garlic cloves, minced
• 1 can Italian-style tomatoes, (28-oz)
• 2 lrg Fresh thyme sprigs Extra virgin olive oil, (for frying)
• 3 lb Russet potatoes, peeled, thinly sliced
• 3 x Green bell peppers, cored, thinly sliced
• 5 Tbsp. Chopped fresh thyme

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

aubergines, extra virgin olive oil, onion, garlic, italianstyle tomatoes, thyme, potatoes, green bell peppers, thyme

Taken from cookeatshare.com/recipes/aubergine-potato-and-pepper-casserole-71675 (may not work)