This vegan casserole dish comes from the island of Mallorca, Spain. It is served in almost every restaurant, so if you are ever in the area you have a vegan staple available to you. The recipe calls for a lot of frying, so get make sure you have a lot of oil available before you begin to chop.
What you need:
1 large eggplant(aubergine), sliced 1/2 inch thick widthwise
1 green bell pepper, chopped into 2-4 large chunks
1 red bell pepper, chopped into 2-4 large chunks
2 medium size potatoes, sliced 1/2 inch thick widthwise
1 medium size zucchini, sliced 1/2 inch thick lengthwise and then halved
1.5 cup tomato sauce (you can try this simple tomato sauce)
1 tsp salt
1 tsp parsley
5 cups olive oil for frying
Preheat the oven to 180 C (350 F). Fill a large pan with the five cups of olive oil and bring to high heat on a stove. Chop and slice all of your vegetables before frying. To decrease bitterness of the eggplant, salt lightly after slicing and strain in a colander for 30 minutes before frying. Add the sliced potatoes to the oil and fry for 5 minutes or until tender. Remove the potatoes from the oil and set on a plate with paper towels to absorb excess oil. Do this again with the zucchini, frying for 5 minutes, removing, and setting on a plate with paper towels. Repeat this process with the peppers and the eggplant. You will need extra paper towels for the eggplant because it absorbs a lot of oil. After you have fried all of your vegetables, begin assembling the casserole. Place the potatoes at the bottom of a casserole dish. Layer the zucchini over the potatoes. Layer half the eggplant over the zucchini. Drizzle 1 cup of tomato sauce on top of zucchini along with 1/2 tsp of salt. Layer the green and red bell peppers on top of the tomato sauce. Layer the other half of the eggplant to the top layer. Add 1/2 cup tomato sauce and 1 tsp parsley onto the eggplant. Bake in the oven for 15 minutes.
To make things a little easier, here is the casserole order: