Entree: Spain – Balearic Islands – Tumbet (Layered fried and baked Mediterranean vegetables in a garlicky tomato sauce served as a hearty main vegetable bake)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 40 min

Total 1 hr 20 min

Ingredients

- 1/2 cup (120 ml) olive oil, divided
- 1 lb (450 g) eggplant, about 2 medium, sliced 1/4 inch (6 mm) thick
- 1 lb (450 g) potatoes, about 2 medium, peeled and sliced 1/4 inch (6 mm) thick
- 3 red bell peppers, approx. 18 oz (500 g), roasted, peeled, seeded and cut into 1/2-inch (12 mm) strips
- 1 medium onion, approx. 6 oz (170 g), thinly sliced
- 3 cloves garlic, approx. 9 g, minced
- 14 oz (400 g) canned crushed tomatoes
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) sugar
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil (extra for sauce)
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped, for garnish

Instructions

1. Preheat oven to 375°F (190°C). If roasting fresh peppers, char them over a flame or under a broiler until blackened, then steam in a bowl covered with plastic to loosen skins; peel, seed and slice into strips.
2. Heat 1/4 cup (60 ml) olive oil in a large skillet over medium-high heat. Fry potato slices in batches until golden and tender, about 3–4 minutes per side. Drain on paper towels and keep warm.
3. In the same skillet add another 1/4 cup (60 ml) olive oil and fry eggplant slices in batches until golden and soft, about 3 minutes per side. Drain on paper towels.
4. Reduce heat to medium and add 2 tbsp (30 ml) olive oil to the skillet. Sauté the onion until translucent, 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
5. Stir in crushed tomatoes, tomato paste, sugar, 1 tsp (5 g) salt and 1/2 tsp (2.5 g) black pepper. Simmer the sauce gently for 8–10 minutes until slightly reduced and cohesive; adjust seasoning.
6. In a 9x13-inch (23x33 cm) baking dish, spread a thin layer of tomato sauce to coat the bottom. Layer half the potato slices in an even layer, then half the eggplant, then a layer of roasted red pepper strips. Spoon one-third of the sauce evenly over the layers.
7. Repeat the layers (remaining potatoes, eggplant and peppers) and pour remaining sauce over the top, smoothing to cover. Drizzle a little olive oil over the top.
8. Bake uncovered for 20–25 minutes until bubbling and heated through. Let rest 5 minutes, garnish with chopped parsley and serve warm as a main course.