Tumbet Mallorquin

Summary

Prep Time	40 mins
Cook Time	30 mins
Total Time	1 hr 10 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Wash the aubergine, remove the goblet and cut into 3-4 mm thick slices, add a little salt on both sides and let it steep for 15 minutes. In the meantime, peel the potatoes and cut into thin slices, also remove the stalk from the zucchino and cut into 3-4 mm thick slices. Clean and core the peppers and cut into cubes. Peel the garlic and finely chop or weigh it.
Heat some olive oil in a casserole and sauté the garlic until it almost begins to brown, add the tomatoes. Add the bay leaf, a level teaspoon of sugar, salt and pepper. If you have taken canned tomatoes, you can add some herbs, such as marjoram, thyme, oregano and parsley. This does not apply when using Tomato al gusto. Let the tomato sauce simmer for about 20 minutes.
In the meantime, heat some olive oil in a pan and fry the potato slices in it. Pour into a baking dish and season with salt and pepper. Dry off the aubergine slices and fry them in olive oil, they soak up a lot of oil, which they partially release after about 5 minutes in the pan. Now remove from the pan and layer on top of the potatoes. Season only with pepper. Now fry the zucchini slices in olive oil, layer them on top of the aubergines, add a little salt and pepper. Finally, fry the diced paprika, season and place on top of the already layered vegetables. Spread the tomato sauce over it. Bake in a preheated oven at 180 ° C top / bottom heat for about 30 minutes.
Remarks:
Personally, the tumbet tastes best lukewarm. Please do not use the olive oil too sparingly, as it is an essential part of the dish and contributes significantly to the taste. But it shouldn`t swim in oil either. Goes well with fried / grilled meat or fish.
I like to prepare the tumbet the evening before and don`t put it in the oven until the next day, then it`s already well done and tastes even better.