Serves: 4
Prep: 10 mins
Cook: 60 mins


Nutrition per serving:

275 kcal 

15g Fats 

34g Carbs 

2g Protein


   What you need :     

• 1 eggplant, sliced

• 1 lb. (450g) potatoes, peeled, sliced

• 1 onion, chopped

• 2 garlic cloves, chopped

• 1 14oz. (400g) can chopped tomatoes

• 1 red bell pepper, sliced

• 4 tbsp. olive oil


• 2 bay leaves

• 1 tsp. oregano

• 1 tsp. thyme

  What do you need to do :     

  • Cut the aubergine into slices and sprinkle with sea salt on both sides, then place on a paper towel and let it rest for about 20 minutes.

  • Peel the potatoes and cut into slices. In a large frying pan, heat 1 tbsp. of olive oil and fry the potatoes for 5-10 minutes until golden brown.

  • Layer the fried potatoes on the bottom of an ovenproof dish, and season with sea salt and pepper.

  • In the meantime, heat another tbsp. of oil in a pot and fry the onion, ​​garlic, and spices, for about 3 minutes.

  • Add in the chopped tomatoes and bring to the boil. Cook uncovered for about 10 minutes in the meantime, occasionally stir until the sauce is reduced.

  • In the pan, heat another tbsp. of oil and fry the sliced pepper, for about 5 mins. Layer them on top of the potatoes.

  • Next, pat dry the aubergine heat the last tbsp. of olive oil and fry it for about 5 minutes on each side until golden brown. Arrange the aubergine on top of the peppers.

  • Remove the bay leaves from the tomato sauce and pour it over the layered vegetables.

  • Place in the oven and bake for around 30 mins in 375 F (190C).