Layered baked vegetables from Mallorca. These can be served as a starter, a side dish or a main course for two.
First make the sauce. In a saucepan combine the tomatoes, oregano, garlic and olive oil with sea salt and black pepper. Simmer, covered , for 20 minutes. Meanwhile preheat the oven to 180 C Gas 4.
While the sauce is cooking heat 2 tbsps olive oil in a frying pan and gently fry the potato slices in batches until golden on both sides. Layer in a 1 litre baking dish and season.
Add the remaining olive oil to the pan and fry the aubergine until well browned. Arrange over the potatoes and season. Fry the red pepper, then layer on top of the aubergines.
Spoon the tomato sauce over the top of the vegetables then bake for 20 minutes until bubbling hot, Serve warm, or at room temperature.