Tumbet

came across this rustic layered vegetable bake in Mallorca, where it is traditionally cooked in a terracotta ‘cassola'. Sometimes, each vegetable is fried and then layered n plates, the sauce poured over the top and the lot served without baking, so do that if you prefer.

Serves 4

• 400 g all-purpose potatoes
• 400 g aubergines/eggplant
• 2 sweet red peppers/capsicum
• 2 tbsp olive oil
• sea salt
• freshly round black pepper

• 400 g canned tomatoes, chopped
• 3 sprigs oregano or 1 tsp dried oregano
• 3 garlic cloves, finely sliced
• 2 tbsp olive oil

1. To make the sauce, combine the tomatoes, oregano, garlic and olive oil with sea salt and pepper in a saucepan, and simmer, covered, for 20 minutes.
   
   
2. Heat the oven to 180C/350/Gas 4.
   
   
3. Peel the potatoes and finely slice. Finely slice the aubergine. Cut the sweet peppers into long thin fingers.
   
   
4. Heat the olive oil in a small fry pan, and gently fry the potato slices - one layer at a time - on both sides until golden.
   
   
5. Arrange the potatoes on the base of a one-litre baking dish and season with salt and pepper.
   
   
6. Fry the aubergine in a little extra oil until well-browned, and 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 aubergines. Spoon the tomato sauce over the top of the vegetables.
   
   
7. Bake for 20 minutes until bubbling hot. Serve warm or at room temperature, as a starter, a side dish, or as a main course for two.