How to make
Parboil the tomatoes with boiling water, peel and blend them. Chop the garlic coarsely and braise until golden. Take it out of the olive oil and put the tomatoes in. Add salt, basil and lower the heat, saute the dish under a lid for 30 min.
Add the honey and take the sauce off the stove. Peel the potatoes and cut them into round slices 1/4″ (0.5 cm) thick. Cut the eggplants into round slices 1/4″ (0.5 cm) thick. Salt them, put a weight on top and let them drain off their bitter juice for 30 min. Cut the peppers into thin strips.
Fry the potatoes in heated olive oil, take them out of the pan and braise the eggplants on both sides until golden. Separately, braise the peppers until darkened. In an oiled oven dish, arrange a row of potatoes, row of tomato sauce, row of eggplants, tomato sauce once again, row of peppers.
Alternate them with tomato sauce until out of vegetables. If any sauce remains, pour it on top. If desired, you can put slices of feta cheese on top. Bake the dish 30 min. at 360°F (180 °C).
