Eggplant with Tomatoes

1 . Stage

Preheat oven to 350 degrees.

2 . Stage

Peel the eggplants, leaving thin strips of skin on. Slice into 1/4-inch rounds and place them on a parchment lined baking sheet. Using a brush, lightly coat the slices on both sides with olive oil, and bake them until tender, about 20 minutes.

3 . Stage

While the eggplant is cooking, heat about 3 tablespoons olive oil in a medium skillet and sauté the green peppers just long enough to cook them but not lose their vibrant green color.

4 . Stage

Remove the green peppers and to the same hot skillet add the tomatoes, water, garlic clove, bay leaf, and salt. Cook the tomatoes for 50 minutes, stirring occasionally. Remove the tomatoes from the heat and add the vinegar.

5 . Stage

When the eggplant is cooked, place the slices in a serving dish — there should be two layers of eggplant. Place the green peppers on top of the eggplant and pour the tomato mixture over that. Spread out the tomatoes so they cover all the vegetables evenly, dot the surface with mint sprigs, and refrigerate overnight. This dish can be served room temperature or chilled.