Tumbet - Majorcan Baked Vegetables

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* Exported from MasterCook *

 

Tumbet - Majorcan Baked Vegetables

 

Recipe By : Some Like It Hot - Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large eggplant -- cut into 1/4 inch

slices

salt

1/4 cup olive oil

1 pound new potatoes -- sliced

2 large green bell peppers -- cut into 1/2 inch

strips

4 garlic cloves

1 1/2 pounds plum tomatoes -- chopped

1/4 teaspoon freshly ground pepper

1/8 teaspoon cayenne

 

Sprinkle the eggplant slices with salt and blot with paper towels to remove

excess liquid.

 

Heat the oil in a large skillet over medium heat. Add the potato slices and cook

for 5 minutes, turning frequently, until lightly browned. Remove with a slotted

spoon and drain on paper towels. Add the peppers to the oil and cook for 2

minutes, until just softened. Remove with a slotted spoon and blot on paper

towels. Rinse and drain the eggplant and cook in batches in the oil

approximately 2 minutes or until golden on both sides. Remove and drain on paper

towels.

 

Preheat the oven to 375. Coat a large baking dish with nonstick vegetable

cooking spray and set aside. Add the garlic to the skillet, cook 1 minute, then

add the tomatoes and cook, stirring, for 5 minutes to thicken. Season with salt,

pepper, and cayenne. Arrange the cooked vegetables in the prepared baking dish

in layers, seasoning each layer. Pour the tomato sauce over the top, cover, and

bake for 30 minutes until vegetables are tender. Let stand 10 minutes before

serving.

 

 

 

 

 

 

 

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