Ingredients: 5 Eggplant 2 Red Peppers 2 Green peppers 6 Potatoes 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 Directions: 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.