Eggplant, Potato and Pepper Casserole

Eggplant, Potato and Pepper Casserole

Info

Rating
Calories
864.0
Protein
7.0
Sodium
130.0
Fat
75.0

Description

Majorcans love to talk about the quality of their vegetables, and this dish of sautéd eggplant, potatoes and bell peppers in fresh tomato sauce, called tumbet, is one of their favorite creations. We suggest serving it with grilled fish or lamb chops, as Majorcans do.

Ingredients

2 1 1/4-pound eggplants, thinly sliced crosswise
1 1/2 tablespoons olive oil
1 large onion, chopped
5 large garlic cloves, chopped
1 28-ounce can Italian-style tomatoes
2 large fresh thyme sprigs
olive oil (for frying)
3 pounds russet potatoes, peeled, thinly sliced
3 green bell peppers, cored, thinly sliced
5 tablespoons minced fresh thyme

Directions

  1. 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.
  2. Heat 1 1/2 tablespoons oil in large skillet over medium heat. Add onion and garlic, sauté 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.
  3. Preheat oven to 350°F. 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; sauté until almost tender, about 5 minutes. Transfer to paper towels.
  4. 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.
  5. Bake uncovered until vegetables are tender, about 40 minutes. Let stand 15 minutes before serving.

Tags

    Potato Tomato Side Bake Vegetarian Casserole/Gratin Eggplant Bell Pepper Healthy Vegan Thyme Bon Appétit
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