Majorcan Baked Vegetables

2 T olive oil
1 lb. new potatoes, sliced
2 - large green bell peppers, cut intl 1/2 inch strips
1 - eggplant, cut into 1/4 inch slices
4 - garlic cloves, minced
1 lb. plum tomatoes, chopped
1/2 t dried oregano
1/4 t cayenne
0 - salt and pepper to taste

Heat the oil in a large skillet over medium heat. Add the potato slices, and cook, turning frequently, for 10 minutes, or until lightly browned. remove with a slotted spoon and set aside. Add the peppers to the oil and cook for 5 minutes, until softened. Remove with a slotted spoon and set aside. Add the eggplant to the skillet and cook in batches in the oil, until golden on both sides, adding more oil as needed. Remove and drain on paper towels.

Preheat the oven to 375°F. Add the garlic to the skillet, cook 30 seconds, then add the tomatoes, and cook for 10 minutes, stirring, to thicken. Season with the oregano, cayenne, and salt and pepper to taste.

Lightly oil a large baking dish and arrange the cooked vegetables in layers, seasoning each layer with salt and pepper. Pour the tomato sauce over the top, cover, and bake for 30 minutes or until the vegetables are tender. Let stand 10 minutes before serving.

From Vegan Fire and Spice