Aubergine, Potato And Pepper Casserole

Directions

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.