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Ingredientes
- 2 x Aubergines, thinly sliced crosswise (1 1/4-lb.)
- 1 1/2 Tbsp. Extra virgin olive oil
- 1 lrg Onion, minced
- 5 lrg Garlic cloves, minced
- 1 can Italian-style tomatoes, (28-oz)
- 2 lrg Fresh thyme sprigs Extra virgin olive oil, (for frying)
- 3 lb Russet potatoes, peeled, thinly sliced
- 3 x Green bell peppers, cored, thinly sliced
- 5 Tbsp. Chopped fresh thyme
Direcciones
- 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.
- 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.
- Preheat oven to 350F. Add in oil to 2 large skillets to depth of 1/4 inch.
- 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.
- Transfer potatoes to paper towels. Add in green peppers to same skillet; saute/fry till almost tender, about 5 min. Transfer to paper towels.
- 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.
- 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.
- Bake uncovered till vegetables are tender, about 40 min. Let stand 15 min before serving.
- Serves 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2558g | |
| Calories 1553 | |
| Calories from Fat 206 | 13% |
| Total Fat 23.52g | 29% |
| Saturated Fat 3.56g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 98mg | 4% |
| Potassium 8140mg | 233% |
| Total Carbs 316.37g | 84% |
| Dietary Fiber 51.3g | 171% |
| Sugars 38.62g | 26% |
| Protein 41.07g | 66% |
