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1
Trim off the stem and leaves from the eggplant.
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2
Cut it crosswise into quarter-inch-thick slices.
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3
Peel the potatoes and cut them crosswise into eighth-inch-thick slices.
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4
Core the peppers and discard the seeds.
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5
Cut the peppers in half and then into quarter-inch-thick slices lengthwise.
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6
Peel and core the tomatoes and crush them very well with your hands.
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7
In a large frying pan, pour olive oil to make a depth of about an eighth of an inch.
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8
When the oil is very hot, fry the eggplant slices.
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9
When they are nicely browned on both sides, put them into a large casserole that eventually will hold everything.
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10
Add more oil to the pan if necessary and fry the sliced potatoes until they are golden.
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11
When they are nicely browned on both sides, drain on paper towels, then put them into a large casserole that eventually will hold everything.
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12
Add more oil to the pan if necessary and fry the sliced potatoes until they are golden.
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13
When they are done, drain on paper towels, then add them to the eggplant.
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14
Saute the peppers until they are just barely soft, adding a bit of olive oil if you think they need it.
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15
When the peppers are soft, put them into the casserole with the other cooked ingredients.
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16
Meanwhile, preheat the oven to 375 degrees.
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17
Distribute the crushed tomatoes onto the ingredients in the casserole and put in the crushed garlic.
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18
Gently mix all the ingredients.
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19
Add some salt and fresh ground pepper and stir again.
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20
Put the casserole into the oven for about 30 minutes.
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21
It should be bubbling.
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22
This dish is intentionally well cooked.
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23
Serve it hot from the casserole.
