1 lb. boiling potatoes
2 sweet peppers
2 lg. red, ripe tomatoes
1/4 c. extra virgin olive oil
Salt (to taste)
Pepper (to taste)
3 cloves garlic, peeled & coarsely chopped
10 fresh basil leaves, coarsely chopped
2 tsp. dried oregano

Wash potatoes well and slice thin. Cut peppers lengthwise and remove cores and seeds. Slice into strips about 1/2-inch wide. Core tomatoes and slice horizontally about 1/4-inch thick, reserving juice.

Use some of the olive oil to grease bottom of gratin dish large enough to contain all ingredients to a depth of about 2 inches. In dish, arrange a layer of potatoes, a layer of peppers and a layer of tomatoes. Season with salt and pepper and sprinkle with garlic, basil and oregano. Continue layering until all ingredients are used up. Pour reserved juice from tomatoes over mixture. Drizzle with remaining olive oil. Bake in preheated 400 degree oven for about 45 minutes, or until potatoes are tender. If mixture appears too dry, add a few tablespoons water as it cooks. Makes 4 to 6 servings.