Eggplant and Potato Tumbet

• 2 Tbs. olive oil
• 2 small onions, quartered and sliced (2 cups)
• 1 red bell pepper, cut into 1/2-inch pieces (1 cup)
• 1 medium yellow bell pepper, cut into 1/2-inch pieces
• 4 cloves garlic, minced (4 tsp.)
• 1 28-oz. can diced tomatoes
• 1 1/2 lb. Japanese eggplant, sliced 1/4-inch thick (about 4 eggplants)
• 1 lb. boiling potatoes, peeled and sliced 1/4-inch thick
• 1 1/2 cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
• 2 Tbs. tomato paste
• 1 Tbs. finely chopped fresh oregano
• 18 sheets frozen phyllo dough, thawed (one-half 16-oz. pkg.)
• Olive oil cooking spray

1. Heat oil in large Dutch oven over medium heat.
2. Add onions and bell peppers; cook 7 to 9 minutes, or until softened, stirring frequently.
3. Stir in garlic, and cook 30 seconds more.
4. Add tomatoes, eggplant, potatoes, and chickpeas.
5. Stir tomato paste and oregano into 1 cup warm water, then stir into eggplant mixture.
6. Cover, reduce heat to medium-low, and simmer 20 minutes, or until potatoes are almost done.
7. Season with salt and pepper, if desired.
8. Preheat oven to 350F.
9. Spread eggplant mixture in deep 13- x 9-inch baking dish.
10. Unroll phyllo, and keep under damp towel to retain moisture.
11. Spread 1 phyllo sheet on work surface, and coat well with cooking spray.
12. Crumple into loose ball, and place atop eggplant mixture.
13. Repeat with remaining phyllo sheets until eggplant mixture is covered with phyllo crumples.
14. Thoroughly coat top of casserole with cooking spray, and sprinkle with salt, if desired.
15. Bake 25 minutes, or until phyllo is golden-brown and crispy.
16. Let stand 10 minutes before serving.

olive oil, onions, red bell pepper, yellow bell pepper, garlic, tomatoes, japanese eggplant, boiling potatoes, chickpeas, tomato paste, fresh oregano, phyllo, olive oil cooking spray

Taken from www.vegetariantimes.com/recipe/eggplant-and-potato-tumbet/ (may not work)