Servings: 4 Servings
Calories: 275kcal
Ingredients
- 1 Aubergine (Sliced)
- 450 grams Potatoes (Peeled, sliced)
- 1 Onion (Chopped)
- 2 Garlic Cloves (Chopped)
- 400 grams Can Chopped Tomatoes
- 1 Red Bell Pepper (Sliced)
- 4 tbsp Olive Oil
Spices:
- 2 Bay Leaves
- 1 tsp Oregano
- 1 tsp Thyme
Instructions
- Cut the aubergine into slices and sprinkle with sea salt on both sides, then place on a paper towel and let it rest for about 20 minutes.
- Peel the potatoes and cut into slices. In a large frying pan, heat 1 tbsp. of olive oil and fry the potatoes for 5-10 minutes until golden brown.
- Layer the fried potatoes on the bottom of an ovenproof dish, and season with sea salt and pepper.
- In the meantime, heat another tbsp. of oil in a pot and fry the onion, garlic, and spices, for about 3 minutes.
- Add in the chopped tomatoes and bring to the boil. Cook uncovered for about 10 minutes in the meantime, occasionally stir until the sauce is reduced.
- In the pan, heat another tbsp. of oil and fry the sliced pepper, for about 5 minutes. Layer them on top of the potatoes.
- Next, pat dry the aubergine heat the last tbsp. of olive oil and fry it for about 5 minutes on each side until golden brown. Arrange the aubergine on top of the peppers.
- Remove the bay leaves from the tomato sauce and pour it over the layered vegetables.
- Place in the oven and bake for around 30 minutes in 375 F (190C).
Notes
Nutrition
Calories: 275kcal | Carbohydrates: 34g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Sodium: 155mg | Potassium: 1039mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1109IU | Vitamin C: 75mg | Calcium: 73mg | Iron: 3mg
