Eggplant, Bell Pepper and Potato Bake Recipe

Ingredients

Serve 4

• 2 eggplants/aubergines, thinly sliced

• 1 tbsp coarse salt

• salt to taste

• 1 cup/250 ml olive oil, for frying

• 2 potatoes, peeled and cut into small sticks

• 2 bell peppers, seeded, cored, and coarsely chopped

• 1 onion, thinly sliced

• 2 tbsp extra-virgin olive oil

• 1 clove garlic, finely chopped    

• 10 oz/300 g peeled and chopped tomatoes

Method:

1. Place the eggplant in a colander. Sprinkle with salt and let drain for 1 hour.

2. Rinse the eggplant and gently squeeze out excess moisture. Dry on a clean cloth.

3. Preheat the oven to 350°F/180°C/gas 4. Heat the oil in a large frying pan until very hot and fry the eggplant in small batches for 5-7 minutes, or until tender.

4. Remove with a slotted spoon and drain on paper towels. Fry the potatoes in the oil for 5-7 minutes, or until golden. Drain on paper towels.

5. Sauté the bell peppers and onion in 1 tablespoon of the extra-virgin oil in a small saucepan over low heat until softened.

6. Sauté the garlic in the remaining oil in a large frying pan until pale gold. Stir in the tomatoes and cook for 15-20 minutes, or until the tomatoes have broken down.

7. Add the basil. Add the fried eggplant, potatoes, bell peppers, and onions. Season with salt. Transfer to an earthenware casserole dish.

8. Bake for 10-15 minutes, or until lightly browned. Serve hot.