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1
Place aubergine slices on 2 baking sheets.
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2
Lightly salt aubergine on both sides.
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3
Let stand 1 hour.
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4
Using paper towels, pat aubergine dry, wiping off salt.
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5
Heat 1 1/2 Tbsp.
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6
oil in large skillet over medium heat.
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7
Add in onion and garlic, saute/fry till golden brown, about 10 min.
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8
Add in tomatoes with their juices and thyme sprigs; bring to boil.
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9
Reduce heat and simmer till mix is reduced to 2 1/2 c., breaking up tomatoes with back of spoon, about 20 min.
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10
Season sauce with salt and pepper.
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11
Throw away thyme sprigs.
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12
Preheat oven to 350F.
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13
Add in oil to 2 large skillets to depth of 1/4 inch.
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14
Heat over medium-high heat.
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15
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.
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16
Transfer to paper towels and drain.
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17
Working in batches, add in potatoes to skillets, cook till golden brown, about 3 min per side.
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18
Transfer potatoes to paper towels.
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19
Add in green peppers to same skillet; saute/fry till almost tender, about 5 min.
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20
Transfer to paper towels.
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21
Layer half of aubergine in 15x10x2-inch glass baking dish.
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22
Sprinkle with 1 Tbsp.
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23
thyme.
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24
Spoon 1/2 c. sauce over.
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25
Top with half of potatoes.
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26
Season with salt and pepper.
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27
Top with 1 Tbsp.
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28
thyme.
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29
Spoon 1/2 c. sauce over.
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30
Place all pepper slices over.
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31
Season with salt and pepper.
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32
Top with 1 Tbsp.
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33
thyme.
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34
Spoon 1/2 c. sauce over.
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35
Top with remaining aubergine.
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36
Top with 1 Tbsp.
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37
thyme.
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38
Spoon 1/2 c. sauce over.
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39
Top with remaining potatoes.
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40
Season with salt and pepper.
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41
Top with 1 Tbsp.
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42
thyme and 1/2 c. sauce.
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43
Bake uncovered till vegetables are tender, about 40 min.
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44
Let stand 15 min before serving.
