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Melanzane cut into slices, season with salt and cook for half an hour to extract juice. Clean peppers and cut into pieces, rinse and drain. Peel potatoes, cut into slices, rinse and also drain. Crush unpeeled garlic cloves.

Rinse tomatoes and chop finely. Heat a little oil, sauté a clove of garlic until soft and add the tomatoes, then season with salt. Cover saucepan and cook leisurely.

When sauce is thick, strain and set aside. Heat oil in a frying pan and roast potatoes in it, drain and spread evenly in a shallow gratin dish or clay bowl. In the same oil, roast the washed and drained melanzane. Drain the oil and place on top of the potatoes.

Next, roast the peppers in the remaining oil over low heat to prevent the juices from escaping. Salt and drain. Next, spread evenly on the slices of melanzana. Pour tomato sauce over everything. This dish can be served both warm and cooled, either as an entrée or as an accompaniment to meat, fish or eggs.

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