Side Dishes > Vegetables > Spain > Tumbet >
Tumbet
Eggplant, Potato & Red Pepper Casserole
2 eggplants
3 potatoes, peeled
3 red bell peppers
1 onion, chopped
4 large tomatoes, skinned & cut into chunks
Flour
1 C olive oil for frying
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.
Related Link:
Food Fare Culinary Collection: Savory Spain
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