Mallorcan Potato and Vegetable Casserole

Mallorcan Potato and Vegetable Casserole

Core recipe (from WW boards)

1 1/4 pound aubergine,in 1/4-inch crosswise slices
salt
2 tabs olive oil
black pepper
2 green peppers
1 red pepper
1/2 pound courgettes in 1/4-inch slices
4 garlic cloves, minced
1/2 teaspoon paprika
1 tin tomatoes, chopped
2 tabs parsley
2 potatoes, peeled, cut in 1/8-inch slices

Sprinkle the aubergine slices on both sides with salt and place in a colander to drain for 1 hour. Dry between paper towels. Arrange the slices on a cooking tray, brush with olive oil, sprinkle with salt and pepper, and bake at 400F about 10 minutes, turning once.

Place the peppers in a roasting pan and bake at 5000F (2600C) for about 20 minutes, turning once. Cool, core, seed, and cut in 1/2-inch strips.

In a frying pan, heat 1/2 the oil and sauté, the courgettes for a minute, then add the peppers, salt, black pepper, and 1/4 of the minced garlic, and sauté, another minute. Remove to a warm platter.

Heat the remaining oil, sauté, the remaining garlic a few seconds, than add the paprika, tomatoes, and 1/2 the parsley. Simmer for 5 minutes.

Grease a microwave-safe dish and arrange the potato slices in layers.

Season each layer with salt. Sprinkle 2 tablespoons water over the potatoes, cover and microwave on high 8 minutes. Turn the potatoes, cover, and continue cooking in the microwave another 8 minutes, or until the potatoes are tender. 

Alternately, the sliced potatoes can be drizzled with oil (eliminate the water) and cooked in a greased roasting pan, tightly covered with foil, in a 350F oven for about 1 hour, or until tender.

Arrange the courgettes and peppers over the potatoes in a shallow casserole, then cover with the aubergine slices. Pour on the tomato sauce and bake at 400F about 15 minutes. Sprinkle with the remaining parsley and serve.