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Рецепт Aubergine, Potato And Pepper Casserole
by Global Cookbook

Aubergine, Potato And Pepper Casserole
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Ингредиенты

  • 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

Инструкции

  1. Place aubergine slices on 2 baking sheets. Lightly salt aubergine on both sides. Let stand 1 hour. Using paper towels, pat aubergine dry, wiping off salt.
  2. Heat 1 1/2 Tbsp. oil in large skillet over medium heat. Add in onion and garlic, saute/fry till golden brown, about 10 min. Add in tomatoes with their juices and thyme sprigs; bring to boil. Reduce heat and simmer till mix is reduced to 2 1/2 c., breaking up tomatoes with back of spoon, about 20 min. Season sauce with salt and pepper. Throw away thyme sprigs.
  3. Preheat oven to 350F. Add in oil to 2 large skillets to depth of 1/4 inch.
  4. Heat over medium-high heat. 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. Transfer to paper towels and drain. Working in batches, add in potatoes to skillets, cook till golden brown, about 3 min per side.
  5. Transfer potatoes to paper towels. Add in green peppers to same skillet; saute/fry till almost tender, about 5 min. Transfer to paper towels.
  6. Layer half of aubergine in 15x10x2-inch glass baking dish. Sprinkle with 1 Tbsp. thyme. Spoon 1/2 c. sauce over. Top with half of potatoes.
  7. Season with salt and pepper. Top with 1 Tbsp. thyme. Spoon 1/2 c. sauce over. Place all pepper slices over. Season with salt and pepper. Top with 1 Tbsp. thyme. Spoon 1/2 c. sauce over. Top with remaining aubergine. Top with 1 Tbsp. thyme. Spoon 1/2 c. sauce over. Top with remaining potatoes. Season with salt and pepper. Top with 1 Tbsp. thyme and 1/2 c. sauce.
  8. Bake uncovered till vegetables are tender, about 40 min. Let stand 15 min before serving.
  9. Serves 8.