Eggplant Potato and Pepper Casserole Tumbet

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 5 cloves garlic, minced

4 potatoes (1 pound total weight), 1 pound ripe tomatoes, peeled sliced crosswise, /4-inch thick and chopped, or canned

1 large eggplant (1 pound), sliced salt, freshly ground black crosswise, ^-inch thick pepper

4 green bell peppers, cored, 2 TBS extra-virgin olive oil seeded, and quartered

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 x 13-

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.

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