Balearic Vegetarian Casserole

Tumbet

6 Aubergines
6 Large Potatoes
3 Red Peppers
3 Green Peppers
450g (1lb) Tomatoes
115ml (4floz) Olive Oil
4-6 Garlic Cloves
1 Small White Onion
1 tbsp White Wine
½ Sugar

Salt and Pepper
Peel and finely chop the onion, peel, de-seed and dice the tomatoes.
Peel and crush half of the garlic.
Heat some oil in a frying pan and saute the onions until transparent.
Add the tomatoes, wine, sugar and season to taste.
Cook gently for 5-6 minutes.
Allow to cool slightly, the place into a liquidiser and blend until smooth.
Remove the pith and seeds from the peppers and cut into pieces.
Peel and slice the potatoes.
De-seed and slice the aubergines.
Heat some oil in a frying pan and saute potatoes until lightly browned.
Remove drain, and place into an ovenproof dish.
Add the sliced garlic to the frying pan and cook gently for a minute or two.
Remove drain, and place into an ovenproof dish.
Add the peppers to the frying pan and cook until just tender (fry in batches).
Remove drain, and place into the dish.
Add the aubergines to the frying pan and cook until just tender (fry in batches).
Remove drain and pat with kitchen paper, place into the dish.
Season to taste and pour over the tomato sauce.
Cover and bake for 25-30 minutes.

SpanishRecipes

Balearic Vegetarian Casserole

Tumbet

Spanish
Recipes