Tumbet Mallorquin- the Mallorcan vegetable stew from the oven
Whether cold, warm or lukewarm, as a starter or main course or as a side dish - Tumbet is one of the flexible typical Mallorcan dishes.
Ingredients
- 2 Eggplants
- 2 Bell peppers
- 4 Potatoes
- 500 Grams Tomatoes
- 2 Scallions
- 4 Garlic cloves
- 1 Spoon Olive oil
Instructions
- Slice the eggplants, drizzle lightly with olive oil and brown in a preheated oven at 220°C for about 30 minutes. Clean the bell pepper and cut into pieces, wash and drain.Peel the potatoes, cut into thin slices, wash and drain.Crush the garlic cloves unpeeled.Cut the scallions into small pieces.Wash the tomatoes and cut them into pieces.
- Heat a little oil in a pot, sauté the garlic and scallions and add the tomatoes, then salt and pepper. Cover the pot and reduce slowly. When the sauce has thickened, puree it and put it back. If you like, you can refine the sauce with chili and / or a dash of red wine.
- Heat the oil in a pan and fry the potatoes in it, drain and spread in a shallow clay/baking dish.Remove the eggplants from the oven and spread them over the potatoes.Fry the peppers in the remaining oil over low heat to prevent the juices from escaping. Salt and drain. Then spread over the eggplant slices. Then drizzle with the tomato sauce.