Mallorcan tumbleweed

Ingredients for 4 servings:

• 3 eggplant(s)
• 3 potatoes
• 3 bell peppers, green
• 1 large onion(s)
• 1 kg tomatoes, ripe
• Salt
• olive oil
• Bay leaf

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegetable dish

Slice the eggplants, season with salt, and let stand for 5 to 10 minutes to remove the bitterness. Then wash thoroughly, dry, coat in flour, and fry. Peel the potatoes, cut into 0.5 cm thick slices, fry, season with salt, and set aside. Cut the peppers into pieces, fry, and set aside. In the same oil, fry the chopped onion and add the chopped tomatoes. Sauté for a few minutes, then crush the tomatoes with a fork. Add the bay leaf. The sauce should not be completely runny. Layer all the ingredients in an ovenproof dish. Start with the tomato sauce, then a layer of peppers, another layer of tomato sauce, a layer of potatoes, another layer of sauce, a layer of eggplant, and finally another layer of tomato sauce. Bake in the oven at 200°C for 15 minutes.