Tumbet is a traditional recipe from Mallorca (Majorca). It’s a rustic vegetable dish that’s like a Provencal ratatouille and is presented in a way that it resembles a pie without a crust. So colorful and full of vitamins and minerals. How could anyone not want to eat this!
Serves 4 (as a starter or side dish)
recipe from Delicious magazine
3 garlic cloves, finely sliced
100ml olive oil, plus extra to drizzle
4 tomatoes, peeled, seeds removed, finely chopped
400g can crushed tomatoes
1/4 teaspoon dried oregano
2 potatoes, peeled and thinly sliced
4 slim eggplants, thinly sliced
2 red bell peppers, cored, seeds removed and cut into thin strips
Cook garlic in 2 tablespoons olive oil in a pan over low heat for 1 minutes. Add fresh and canned tomatoes and the oregano. Simmer, covered, for 30 minutes. Preheat oven for 180c. Heat 2 tablespoons of remaining oil in small frypan over low heat and fry potato slices on both sides until golden. Arrange on a base of a 24 x 20cm baking dish. Increase heat to medium-high and fry eggplant in same oil for 1-2 minutes each side or until browned, drain, then arrange them on top of the potatoes. Add remaining oil and fry peppers for 2-3 minutes, then arrange over the eggplant. Spoon tomato sauce over top of vegetables and bake in oven for 20 minutes or until hot and bubbling. Remove from oven and serve warm or at room temperature, drizzled with olive oil.
The Culinary Chase’s Note: Oh how I love the flavors coming from this dish! Make sure the potato slices are thinner than the other vegetables, so everything will be cooked at the same time. If there’s any left over, it’s excellent cold. Simple and fresh and very Mediterranean!