Instructions

1. Preheat the oven to 180°C (350°F).
2. In a large frying pan, heat 1/4 cup of olive oil over medium heat. Add the potato slices and fry until they are golden brown and crispy on the edges, about 8-10 minutes. Remove and set aside on a paper towel to drain excess oil.
3. In the same pan, add more olive oil if needed, and fry the aubergine slices until golden brown and soft, about 5-7 minutes. Remove and set aside.
4. Again, in the same pan, fry the red bell pepper slices until they are tender and slightly caramelized, about 4-5 minutes. Remove and set aside.
5. In the same pan, add the minced garlic and cook until fragrant, about 1 minute. Add the chopped tomatoes (or crushed tomatoes) and cook, stirring occasionally, until they break down into a sauce, about 5-7 minutes. Season with salt and pepper to taste.
6. In a baking dish, layer the fried potatoes at the bottom, followed by the aubergines, and then the bell peppers. Pour the tomato sauce over the top of the layered vegetables, ensuring they are well coated.
7. Cover the baking dish with foil and bake in the preheated oven for 30 minutes, or until the vegetables are tender and the sauce is bubbling.
8. Remove the foil and bake for an additional 10 minutes to slightly brown the top if desired.
9. Serve hot, garnished with fresh basil if using.