Mallorcan tumbet: Mediterranean flavor full of extra virgin olive oil

Ingredients (4 persons)

• 2 large eggplants
• 2 medium zucchini
• 3 medium potatoes
• 2 red peppers
• 500 g ripe tomatoes
• 2 cloves of garlic
• 200 ml of extra virgin olive oil from Majorca
• Salt and pepper to taste

Tools needed

• Deep frying pan
• Earthenware casserole or baking dish
• Absorbent paper
• Sharp knife
• Cutting board
• Oven (optional)

Instructions

1. Prepare the vegetables: Wash all the vegetables. Cut the eggplants, zucchini and potatoes into thin slices. Cut the peppers into strips and finely chop the tomatoes and garlic.
2. Fry the vegetables: Heat plenty of extra virgin olive oil in a deep frying pan and fry the potatoes first until golden brown. Remove and set aside on absorbent paper. Continue with the eggplants, zucchini and finally the peppers, reserving each vegetable separately after frying.
3. Prepare the tomato sauce: Remove part of the oil, leaving a small amount in the pan. Sauté the chopped garlic and add the crushed tomatoes. Cook slowly until a thick and aromatic sauce is obtained. Season with salt and pepper to taste.
4. Assemble the tumbet: In an earthenware dish place a layer of potatoes, followed by eggplants, zucchini and peppers. Cover with the homemade tomato sauce.
5. Final baking (optional): Heat briefly in a preheated oven at 180°C for about 10 minutes to unify flavors.