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Tumbet (Eggplant, Potato & Red Pepper Casserole)Tumbet

Eggplant, Potato & Red Pepper Casserole

Wash, dry and cut eggplants into 1/2-inch slices. Dip in flour, tapping excess. Place about two inches worth of olive oil in a skillet; fry eggplant but do not brown. Drain on paper towel and set aside. Cut peeled potatoes in 1/2-inch slices; fry in olive oil, drain on paper towel and set aside. Clean and cut bell peppers in 1-inch slices; fry in olive oil, drain on paper towel and set aside. Brown chopped onions in skillet with olive oil; add peeled tomatoes cut into chunks. Cook, stirring often, until mixture reduces to a thick sauce. Arrange vegetables in a round baking pan; layer with potatoes first, followed by eggplant, peppers and tomato sauce. Bake at 375-degrees F for thirty minutes; watch the top of casserole so it does not burn. Serve.

 

Note: Tumbet is traditionally prepared in a round clay pan known as a greixonera.

 

*Tumbet image (C) Xufanc (2009). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license, a freely licensed media file repository.

 

Food Fare: Spanish RecipesRelated Link:

Food Fare Culinary Collection: Savory Spain

 


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