Directions:
- Place eggplant slices on 2 baking sheets. Lightly salt eggplant on both sides. Let stand 1 hour. Using paper towels, pat eggplant dry, wiping off salt.
- Heat 1 1/2 tablespoons oil in large skillet over medium heat. Add onion and garlic, sauté until golden, about 10 minutes. Add tomatoes with their juices and thyme sprigs; bring to boil. Reduce heat and simmer until mixture is reduced to 2 1/2 cups, breaking up tomatoes with back of spoon, about 20 minutes. Season sauce with salt and pepper. Discard thyme sprigs.
- Preheat oven to 350°F. Add oil to 2 large skillets to depth of 1/4 inch. Heat over medium-high heat. Working in batches, add eggplant to skillets and cook until golden, adding more oil to skillets as necessary, about 5 minutes per side. Transfer to paper towels and drain. Working in batches, add potatoes to skillets, cook until golden, about 3 minutes per side. Transfer potatoes to paper towels. Add green peppers to same skillet; sauté until almost tender, about 5 minutes. Transfer to paper towels.
- Layer half of eggplant in 15x10x2-inch glass baking dish. Sprinkle with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with half of potatoes. Season with salt and pepper. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Place all pepper slices over. Season with salt and pepper. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with remaining eggplant. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with remaining potatoes. Season with salt and pepper. Top with 1 tablespoon thyme and 1/2 cup sauce.
- Bake uncovered until vegetables are tender, about 40 minutes. Let stand 15 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 263.81 Kcal (1105 kJ) | ||
| Calories from fat | 24.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.67g | 4% | |
|---|---|---|---|
| Sodium | 34.47mg | 1% | |
| Potassium | 1587.92mg | 34% | |
| Total Carbs | 53.07g | 18% | |
| Sugars | 12.78g | 51% | |
| Dietary Fiber | 9.82g | 39% | |
| Protein | 7.9g | 16% | |
| Vitamin C | 79mg | 132% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 20.9mg | 116% | |
| Calcium | 69.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 53.7 Kcal (225 kJ) | ||
| Calories from fat | 4.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.54g | 4% | |
|---|---|---|---|
| Sodium | 7.02mg | 1% | |
| Potassium | 323.24mg | 34% | |
| Total Carbs | 10.8g | 18% | |
| Sugars | 2.6g | 51% | |
| Dietary Fiber | 2g | 39% | |
| Protein | 1.61g | 16% | |
| Vitamin C | 16.1mg | 132% | |
| Vitamin A | 0.2mg | 37% | |
| Iron | 4.2mg | 116% | |
| Calcium | 14.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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