Mallorcan tumbet

[Guest guest]

A rustic vegetable stew from Majorca, traditionally cooked in a terracotta

casserole dish.

 

Canned San Marzano tomatoes are great in winter, as they need very little help

to turn them into a good sauce. I made this yesterday with fresh Heirloom

tomatoes, which are still available in California.

 

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6 potatoes [Yukon gold, red potatoes are best, but whatever you have]

6 small Japanese eggplant, or 1 large regular eggplant

2 red bell peppers

At least 6 tbsp Spanish olive oil, or any good olive you like

 

FOR THE SAUCE:

 

4 large Heirloom tomatoes, or large can of San Marzano tomatoes

3 sprigs oregano or 2 tsp dried oregano

3 garlic cloves, finely sliced

2 tbsp Spanish olive oil or Italian extra-virgin olive oil [or whatever you

have!

Fresh sage [if available]

Sea salt

Freshly ground black pepper

 

To make the sauce, chop the tomatoes. Or open the can, but save the liquid! Add

oregano, sage, garlic and olive oil with sea salt and pepper in a saucepan, and

simmer, covered, for 20 minutes.

 

Peel the potatoes if you like, but I prefer them unpeeled. Slice paper thin.

Slice the eggplant paper thin. Cut the sweet peppers in half, discard the core

and seeds, and slice into long thin fingers.

 

Heat the oven to 350. Heat the olive oil in a frying pan and gently fry the

potato slices — one layer at a time — on both sides until golden.

 

Arrange the potatoes on the base of a terracotta or porcelain baking dish [6 x

10in or 8 " round) and season with salt and pepper.

 

Fry the eggplant in a little extra oil until well browned, arrange on top of the

potatoes and season with salt and pepper. Fry the sweet red peppers in the same

oil (adding a little extra oil if necessary) and arrange on top of the eggplant.

Salt and pepper again. Spoon the tomato sauce over the top of the vegetables.

 

Bake for 20-30 minutes until hot and bubbling. Serve warm or at room

temperature, as a starter or side dish.

 

This dish is fantastic w/ olive bread, olive spread, black & green olive

garnishes.

 

It's great served w/mixed basmati/wild/brown rices.

 

It can also be done with green/yellow peppers. Whatever is available.

 

I've put leftover tumbet in the blender w/leftover tomato juice from the can,

fresh lemon juice and cracked black pepper. Heat it up, and it's fantastic soup.