2 Red Peppers
2 Green peppers
2 Spanish Onions
4 Cloves of Garlic
4 oz Mahon or Mahon Reserva, grated
4 TBSP Extra virgin Olive Oil
Cal Valls Certified Organic Tomato Puree
Pinch of pimenton de la vera
2 tbsp dry white wine
Salt & Pepper to taste
1. Slice the aubergines, the potatoes, onions and the peppers. Gently fry the slices one vegetable at a time in a large frying pan, each one for 4-5 minutes, placing them in oven-prrof dish when done. Sautee garlic quickly and add to pan.
2. Add wine to tomato puree and add 2 oz grated mahon, then pour this mixture ober veggies in oven dish.
3. Top with remainding cheese and place in pre-heated oven (375) for 20-25 minutes.