Eggplant, Potato And Pepper Casserole
| Yield: | 1 servings |
| Categories: |
| 2 | Eggplants; thinly sliced | |
| ; crosswise (1 | ||
| ; 1/4-pound) | ||
| 1 1/2 | tb | Olive oil |
| 1 | lg | Onion; chopped |
| 5 | lg | Garlic cloves; chopped |
| 1 | cn | Italian-style tomatoes; (28-ounce) |
| 2 | lg | Fresh thyme sprigs |
| Olive oil; (for frying) | ||
| 3 | lb | Russet potatoes; peeled, thinly |
| ; sliced | ||
| 3 | Green bell peppers; cored, thinly | |
| ; sliced | ||
| 5 | tb | Minced fresh thyme |
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