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1
Combine eggplant with 3 tablespoons of salt in bowl and cover with cool water.
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2
Set plate on top and weight to keep eggplant submerged.
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3
Set aside for 30 to 60 minutes.
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4
Set aside a half-cup of onion for topping.
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5
Combine remainder with a quarter-cup of oil in a heavy skillet and set over low heat.
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6
Cook, stirring occasionally, until onions are pale caramel and very soft, almost melted into oil, 20 to 30 minutes (watch carefully to prevent burning).
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7
Transfer to a bowl, leaving as much oil in the skillet as possible.
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8
Meanwhile, toast almonds in 1 tablespoon of oil in small skillet over medium-low heat until golden and crisp.
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9
Remove and add to onions.
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10
Add pine nuts to the skillet, with a little more oil if necessary, and toast until golden.
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11
Remove and add to onions.
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12
In same skillet, add another tablespoon of oil and toss the cilantro with garlic until wilted.
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13
Add to onion and nut mixture, with a heaping tablespoon of the spice mixture (cumin, coriander, black pepper, allspice and nutmeg) and lemon juice.
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14
Stir to mix well.
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15
Taste, adding more spices or lemon juice, if desired.
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16
Heat oven to 375 degrees.
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17
Add another half-cup of oil to skillet in which onions were cooked and set over medium-low heat.
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18
When oil is hot, add potato slices.
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19
Cook on both sides until they are lightly golden and start to soften.
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20
Transfer to 9-x-12-inch oven dish.
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21
Line bottom of dish.
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22
Distribute a fourth of the onion mixture over the top; it will not cover the potatoes.
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23
While potatoes are cooking, drain eggplant and dry with paper towels.
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24
Add more oil to skillet, if necessary, and cook eggplant slices on both sides until lightly golden.
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25
Use half the slices to cover the bottom layer, setting aside the other half.
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26
Distribute another quarter of onion mixture over eggplant.
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27
In skillet cook squash or zucchini slices on both sides until lightly golden (add more oil if needed).
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28
Arrange over eggplant and distribute some of remaining onion mixture on top.
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29
Top with reserved eggplant slices and remaining onion mixture.
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30
Arrange tomato slices on top, then sprinkle with peppers.
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31
Distribute reserved half onion over the top.
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32
Sprinkle with salt, and squeeze the juice of one lemon over it.
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33
Add about a half-cup boiling water, dribbling down around edges of pan.
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34
Transfer to oven and bake 20 to 30 minutes, or until top is starting to crisp and juices are bubbling.
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35
Remove from oven and serve immediately; or set aside to cool to slightly above room temperature before serving.
