Thanks to Jose Andres, I’ve got a new, fun way to use up CSA veggies.
2 plum tomatoes
about 4 tbsp olive oil
1 eggplant, cut into 1/4 inch slices
2 Russet or 4 small potatoes, cut into 1/4 inch slices
1 red (or green) bell pepper, cut into thin slices
1 green bell pepper, cut into thin slices
fresh thyme sprigs (or a mix of thyme and marjoram)
2 garlic cloves, peeled
Preheat oven to 375.
Slice tomatoes in half and grate flesh, reserving. Discard skins.
Heat 1 tbsp oil in pan. Sautee eggplant, peppers and potatoes, 1 minute per side, working in batches and adding oil as needed (I got up to 4 tbsp).
In baking dish, layer 1 layer of potatoes. Top with a couple spoonfuls tomato, salt, and some herbs. Repeat with eggplant. Repeat with peppers and so on until you’ve used up your ingredients. Stick in garlic at the end.
Cook 30-40 minutes or until potatoes are soft and serve.