Spanish Tombet

1. Cut the eggplant into slices and sprinkle with sea salt on both sides, then place on a paper towel and let it rest for about 20 minutes.

2. Preheat oven to 375F.

3. Peel the potatoes and cut into slices. Peel and chop onion and garlic. Slice bell pepper.

4. In a large frying pan, heat 1/4 of the olive oil and fry the potatoes for 5-10 minutes until golden brown.

5. Layer the fried potatoes on the bottom of an ovenproof dish, and season with sea salt and pepper.

6. In the meantime, heat another 1/4 of the oil in a pot and fry the onion, garlic, and spices, for about 3 minutes.

7. Add in the chopped tomatoes and bring to a boil. Cook uncovered for about 10 minutes, occasionally stirring until the sauce is reduced.

8. In the pan, heat another 1/4 of the oil and fry the sliced pepper for about 5 minutes. Layer them on top of the potatoes.

9. Pat the eggplant dry. Heat the remaining olive oil and fry eggplant for about 5 minutes on each side until golden brown. Arrange the eggplant on top of the peppers.

10. Remove the bay leaves from the tomato sauce and pour sauce over the layered vegetables.

11. Place in the oven and bake for about 30 minutes.