Tumbet : A Tasty Vegetarian Dish !

Similar to a French ratatouille, Tumbet is a traditional dish from Mallorca, Spain, in which vegetables such as tomatoes, aubergine (eggplant) and bell peppers simply sing of summer. The inclusion of potatoes makes it hearty enough for a vegetarian main, although it is also delicious served as a side to roast or grilled meats. If your tomatoes are ripe enough, you can prepare them for this dish the Spanish way. Instead of peeling and chopping them, you can slice them in half crosswise, then rub the cut sides against a handheld grater. 

So why not take yourself on holiday to Mallorca in the comfort of your own kitchen with this dish of layers of roasted vegetables. This recipe is by 'The Hairy Bikers.' The Hairy Bikers are "David Myers and Simon King, two northern blokes with a passion for cooking and food."

Ingredients

Serves Four

2 medium aubergines (eggplants), cut into 1.5cm/⅝in rounds
up to 200ml/7fl oz olive oil
2 medium courgettes (zucchini), cut into 2cm/¾in slices
500g/1lb 2oz large waxy potatoes (such as Charlotte), thinly sliced (around 3mm/⅛in) - you may prefer to swap with swede for a lower carb choice
2 roasted red peppers (from a jar), cut into strips
small bunch fresh oregano
small bunch fresh basil
For the sauce
2 tbsp olive oil
4 garlic cloves, crushed
400g/14oz ripe tomatoes, peeled and chopped
1 tsp dried thyme
salt and freshly ground black pepper
pinch sugar (optional)

Method

1. Preheat the oven to 200C/Fan 180C/Gas 6.

2. Arrange the aubergine (eggplant) slices on a large baking tray and brush with olive oil. Season with salt. Roast for 20–25 minutes, or until softened and lightly browned. Remove from the oven and allow to cool.
3. Pour a 5mm/¼in thick layer of olive oil in the base of a large, heavy-based frying pan. Fry the courgettes on a medium heat, for a couple of minutes on each side, then remove and drain onto kitchen towel. Season lightly with salt.
4. Add the potato slices to the frying pan and fry on both sides until they are softened all the way through and a very light golden colour around the edges. This will take up to 10 minutes. Drain on a plate lined with kitchen paper.
5. To make the sauce, put the olive oil in a saucepan and add the garlic. Cook for 3–4 minutes on a low–medium heat until soft and aromatic, then add the tomatoes and thyme. Season with salt and pepper.
6. Bring to the boil, then reduce the heat and cook gently, uncovered, until well reduced – around 25 minutes. Taste after 10 minutes – if the sauce tastes acidic, add a pinch of sugar.
7. Reduce the oven to 180C/160C Fan/Gas 4.

8. To assemble, spread a couple of tablespoons of tomato sauce in the base of an oven dish. Sprinkle over some fresh oregano and basil leaves. Top with all the aubergines.

9. Add more tomato sauce, then sprinkle with more herbs and add the courgettes. Repeat with more tomato sauce, more herbs and the peppers, then finish with the last of the tomato sauce and herbs, and top with the potatoes.

10. Sprinkle over more salt and pepper and drizzle with a little more olive oil. Bake in the oven for 25–30 minutes, or until the potatoes are crisp and browned and the vegetables underneath are tender.

Recipe Tips/Suggestions

Using fresh (rather than tinned) tomatoes really makes a difference here – it’s mellower and creamier.

You may prefer to swap potato with swede for a lower carb choice

From original recipe here

Some Other Recipes To Try

Panhaggerty, it's a one-pot wonder, - see here

Sausage Casserole, it's great, - see here

Celeriac and Apple Soup with Bacon and Parsley, see here

Posh Roasted Vegetable - see here

You will find a variety of articles and recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan