Tumbet

Ingredients for 4 servings:

• 4 eggplant(s)
• 4 bell peppers, green
• 8 m.-sized potatoes
• 8 cloves garlic
• 1 kg tomatoes, ripe
• 2 cups olive oil
• salt and pepper

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 55 minutes

Mallorcan vegetable dish

Slice the eggplants, season with salt, and let them extract their juices for 30 minutes. Clean and slice the bell peppers, wash, and drain. Peel the potatoes, slice them, wash, and drain. Crush the unpeeled garlic cloves. Wash and finely chop the tomatoes. Heat a little oil, sauté a clove of garlic and add the tomato, then season with salt. Cover the pot and let it simmer slowly. When the sauce has thickened, strain it and set aside. Heat the oil in a pan and fry the potatoes, drain the excess oil, and spread it in a shallow clay dish. Fry the washed and drained eggplants in the same oil, drain the excess oil, and add them to the potatoes. Fry the bell peppers in the remaining oil over low heat to prevent the juices from escaping. Season with salt and drain. Then arrange them on top of the eggplant slices. Pour the tomato sauce over everything. This dish can be served both hot and cold, either as a starter or as a side dish to meat, eggs or fish.