Ingredients
Tomato sauce
- 1 kg (2 lb) ripe tomatoes
- 2 tablespoons olive oil
- 3 cloves garlic, crushed
- 1 red onion, finely chopped
- 2 teaspoons fresh thyme, chopped
- 1 cup (250 ml/8 fl oz) olive oil
- 500 g (1 lb) waxy potatoes (eg. desiree, kipfler, pontiac), cut into 5 mm (1/4 inch) rounds
- 500 g (1 lb) eggplants (aubergines), cut into 5 mm (1/4 inch) rounds
- 500 g (1 lb) green peppers (capsicums), seeded and cut into 3 cm (1 1/4 inch) pieces
- 1/2 cup (10 g/1/4 oz) fresh flat-leaf parsley, roughly chopped
Method
1. For the tomato sauce, score a cross in the base of each tomato and place in a bowl of boiling water for 10 seconds. Plunge into cold water and peel away from the cross. Cut each tomato in half and scoop out the seeds with a teaspoon. Finely chop the tomatoes. Heat the oil in a heavy-based frying pan and cook the garlic and onion over low heat for 5–6 minutes, or until softened. Add the tomato and the thyme and cook for 20 minutes over medium heat, or until thickened. Season, to taste.
2. While the sauce is cooking, heat the oil in a heavy-based frying pan over low heat and cook the potato in batches until tender but not brown. Remove with a slotted spoon or tongs and place in a heatproof casserole dish measuring about 27 × 21 × 5 cm (10 1/2 × 8 1/2 × 2 inches). Season lightly with salt and pepper.
3. Increase the heat to high and fry the eggplant for 15 minutes, or until golden, turning after about 7 minutes. Drain the slices on paper towels, then place on top of the potatoes. Season lightly. Preheat the oven to moderate 180°C (350°F/Gas 4).
4. Cook the peppers in the same pan until tender but not browned, adding a little more olive oil if needed. Remove with a slotted spoon, drain on paper towels and arrange on the eggplant. Season lightly. Pour the sauce over the top and bake for 20 minutes. Serve warm, sprinkled with parsley, to accompany fish or meat, or at room temperature with aïoli.
