Tumbet – Mallorcan vegetable bake

Ingredients for 4 portions

• 2Aubergines
• to tasteSalt
• 800 gPotato
• 3Bell peppers, red
• 120 mlOlive oil, for frying
• 3 tbspOlive oil, for the sauce
• 3 clovesGarlic, finely chopped
• 1 kgTomato, ripe, grated
• 1 tspSugar

On the side

• 200 gBread

Method

1. Cut the aubergines into 1 cm slices, salt them and put them in a colander.
2. Leave the aubergine for 30 minutes to release its bitter juices.
3. Meanwhile, peel the potatoes and cut them into ½ cm slices. Cut the peppers into wide strips.
4. Heat the oil for the sauce in a pan and fry the garlic for 1 minute. Add the grated tomato and sugar and simmer over a low heat for about 25 minutes, stirring now and then, until thick. Season with salt.
5. Heat plenty of oil, about 2 cm deep, in a deep frying pan and fry the potatoes in batches for 8–10 minutes, until tender and golden. Drain, salt and lay them in the bottom of an ovenproof dish, ideally earthenware.
6. Heat the oven to 180 °C. Pat the aubergine dry with kitchen paper and fry it in the same oil for 2–3 minutes per side, until golden. Drain and lay it over the potatoes.
7. Fry the peppers for 5 minutes, until soft, and spread them over the aubergine.
8. Spread the tomato sauce over the vegetables and bake for 10 minutes at 180 °C.
9. Serve the tumbet hot or warm, with bread.

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