A Typical Dish From Majorca - Tumbet

Ingredients may vary a little (some Tumbet recipes also have courgettes added) but this is the way I have always made it - and it seems to go down well with everybody I have served the dish to!

First of all you need to slice up all the veg.

After de-seeding, slice the peepers lengthways about half an inch thick (approx. 12mm). Slice the aubergine into rounds - just over an eighth of an inch thick (approx. 3mm).

Peel the potatoes and slice them into rounds, again just over an eighth of an inch thick (approx. 3mm).

Now get a large heavy based pan on the heat and make sure your chopped up garlic is to hand, because now comes the frying session!

Whilst it is heating up also get a large oven proof dish ready and put the oven on a medium setting. Put enough olive oil in the pan so as to cover the bottom, and once up to temperature fry the potatoes until they are golden brown and starting to get soft. In the last 30 seconds of frying add one third of the chopped garlic and keep the potatoes moving so he garlic does not burn.

Once the potatoes are done, place them in the ovenproof dish in a layer - get all the garlic out of the pan too so it does not burn during the next frying operation. Next put a little more oil in the pan and fry the aubergine, again until getting soft and, as last time, add the second third of garlic during the last 30 seconds.

Arrange as a layer on top of the potatoes. Finally fry the pepper slices and add the last of the garlic as before. Place the softened peppers on top of the potatoes and aubergines - this forms the top layer.

Now if you want to make your own Tumbet tomato sauce - you can, but I have found that Tomato Frito (when in Mallorca) or Passata (when in the UK) is a good 'cheat' and really just as good. So however you arrive at your tomato sauce, pour it over the assembled veg in the oven proof dish and then place in the oven to bake the Tumbet. Bake until you are sure all the layers are soft (test with a fork) usually three quarters of an hour to an hour.

Tumbet is an excellent dish to serve with a variety of foods but it is especially good with fish - a nice piece of pan fried salmon is great! A large portion of Tumbet will also make a tasty main course for vegetarians. Make sure everyone gets some of every layer.

This Tumbet recipe may at first seem like a lot of trouble, but after a few times, you wil find it easy. Give it a try, I know you will like it - AND it is very good for you.