Mallorcan Vegetable Bake recipes

Ingredients

• fine sea salt
• freshly ground black pepper
• 2 medium eggplant, cut into 1/2-inch (12-mm) slices
• 2 cups (16 fl. oz./500 ml) olive oil
• 2 large russet potatoes, cut into 1/2-inch (12-mm) slices
• 2 red bell peppers, seeded and broken into 1-inch (2.5-cm) pieces
• 2 green bell peppers, seeded and broken into 1-inch (2.5-cm) pieces
• 6 large ripe tomatoes, peeled, seeded and finely chopped
• 1 sprig fresh marjoram, leaves minced
• 2 garlic cloves, minced

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