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Ingredients

• 2 x Aubergines, thinly sliced crosswise (1 1/4-lb.)
• 1 1/2 Tbsp. Extra virgin olive oil
• 1 lrg Onion, minced
• 5 lrg Garlic cloves, minced
• 1 can Italian-style tomatoes, (28-oz)
• 2 lrg Fresh thyme sprigs
•     Extra virgin olive oil, (for frying)
• 3 lb Russet potatoes, peeled, thinly sliced
• 3 x Green bell peppers, cored, thinly sliced
• 5 Tbsp. Chopped fresh thyme

Description

Place Aubergine Slices On 2 Baking Sheets. Lightly Salt Aubergine On Both Sides. Let Stand 1 Hour. Using Paper Towels, Pat Aubergine Dry, Wiping Off Salt. Heat 1 1/2 Tbsp. Oil In…

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