Tumbet - Majorcan Baked Vegetables

(8 votes)

1 large eggplant, cut into 1/4 inch slices
1/4 cup olive oil
1 pound new potatoes, sliced
2 large green bell peppers, cut into 1/2 inch strips
4 garlic cloves
1 1/2 pounds plum tomatoes, chopped
1/4 teaspoon freshly ground pepper
1/8 teaspoon cayenne

Sprinkle the eggplant slices with salt and blot with paper towels to remove excess liquid.

Heat the oil in a large skillet over medium heat. Add the potato slices and cook for 5 minutes, turning frequently, until lightly browned. Remove with a slotted spoon and drain on paper towels. Add the peppers to the oil and cook for 2 minutes, until just softened. Remove with a slotted spoon and blot on paper towels. Rinse and drain the eggplant and cook in batches in the oil approximately 2 minutes or until golden on both sides. Remove and drain on paper towels.

Preheat the oven to 375. Coat a large baking dish with nonstick vegetable cooking spray and set aside. Add the garlic to the skillet, cook 1 minute, then add the tomatoes and cook, stirring, for 5 minutes to thicken. Season with salt, pepper, and cayenne. Arrange the cooked vegetables in the prepared baking dish in layers, seasoning each layer. Pour the tomato sauce over the top, cover, and bake for 30 minutes until vegetables are tender. Let stand 10 minutes before serving.

Serves 6.

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