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