Title: Eggplant, Potato And Pepper Casserole
Categories: May 1995
Yield: 1 servings

2 Eggplants; thinly sliced
; crosswise (1
; 1/4-pound)
1 1/2 tb Olive oil
1 lg Onion; chopped
5 lg Garlic cloves; chopped
1 cn Italian-style tomatoes;
-(28-ounce)
2 lg Fresh thyme sprigs
Olive oil; (for frying)
3 lb Russet potatoes; peeled,
-thinly
; sliced
3 Green bell peppers; cored,
-thinly
; sliced
5 tb Minced fresh thyme

Place eggplant slices on 2 baking sheets. Lightly salt eggplant on both
sides. Let stand 1 hour. Using paper towels, pat eggplant dry, wiping off
salt.

Heat 1 1/2 tablespoons oil in large skillet over medium heat. Add onion and
garlic, saute until golden, about 10 minutes. Add tomatoes with their
juices and thyme sprigs; bring to boil. Reduce heat and simmer until
mixture is reduced to 2 1/2 cups, breaking up tomatoes with back of spoon,
about 20 minutes. Season sauce with salt and pepper. Discard thyme sprigs.

Preheat oven to 350F. Add oil to 2 large skillets to depth of 1/4 inch.
Heat over medium-high heat. Working in batches, add eggplant to skillets
and cook until golden, adding more oil to skillets as necessary, about 5
minutes per side. Transfer to paper towels and drain. Working in batches,
add potatoes to skillets, cook until golden, about 3 minutes per side.
Transfer potatoes to paper towels. Add green peppers to same skillet; saute
until almost tender, about 5 minutes. Transfer to paper towels.

Layer half of eggplant in 15x10x2-inch glass baking dish. Sprinkle with 1
tablespoon thyme. Spoon 1/2 cup sauce over. Top with half of potatoes.
Season with salt and pepper. Top with 1 tablespoon thyme. Spoon 1/2 cup
sauce over. Place all pepper slices over. Season with salt and pepper. Top
with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with remaining
eggplant. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with
remaining potatoes. Season with salt and pepper. Top with 1 tablespoon
thyme and 1/2 cup sauce.

Bake uncovered until vegetables are tender, about 40 minutes. Let stand 15
minutes before serving.

Serves 8.

Bon Appetit May 1995

Converted by MC_Buster.

Per serving: 1701 Calories (kcal); 24g Total Fat; (12% calories from fat);
44g Protein; 348g Carbohydrate; 0mg Cholesterol; 393mg Sodium Food
Exchanges: 16 1/2 Grain(Starch); 0 Lean Meat; 19 Vegetable; 0 Fruit; 4 Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.