{Makes 6 servings}

- 2 lbs of potatoes

- 4 to 5 medium sized eggplants

- 4 to 5 red peppers

-14 oz Miquel’s Organic Olive Oil

- 2 lbs mature tomatoes

- 6 garlic cloves

- 2 laurel leaves

- Salt & pepper to taste

1. Peel and slice the potatoes. Take a frying pan and add the olive oil and fry the potatoes. Add two smashed garlic cloves in the same pan after a couple of minutes. When the potatoes are cooked, spread them in layers in a serving dish.

2. Slice the eggplants and fry them with two smashed garlic cloves. When they are cooked, spread them in layers on top of the potatoes.

3. Break the red peppers in small pieces using your hands (they should be 1 inch square aprox) and fry them in the same organic olive oil that you used to fry the potatoes and eggplants. Cook them and spread them out on top of the eggplants.

4. For the homemade tomato sauce:

• Take a pan and add 4-5 tablespoons of Miquel’s Organic Olive Oil.
• Peel and cut the tomatoes in cubes and add them to the pan.
• Add salt, pepper and two laurel leaves. Cook for about 5-10 min.

5. Add the tomato sauce on top of the red peppers.

Enjoy this dish either warm or cold.