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    Majorcan veggie bake

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    Majorcan veggie bake

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 45 minutes to 50 minutes
    • Total time: 55 minutes to 1 hour 60 minutes

    Serves: Serves 4 as a main course or 6 as a side dish


    • 400g tin essential Waitrose Chopped Tomatoes
    • 1 tbsp chopped fresh oregano
    • 2 Cloves garlic, chopped
    • 2 tbsp Olive oil
    • 1 Medium aubergine, sliced
    • 1 essential Waitrose Red Pepper, halved, deseeded and sliced
    • 1 medium essential Waitrose Onion, sliced
    • 650g essential Waitrose Estima or Maris Piper potatoes, peeled and sliced


    1. Preheat the oven to 200ºC, gas mark 6. In a pan combine the chopped tomatoes, oregano, garlic and 1 tsp of the oil, season and simmer over a medium heat for 10 minutes until thickened, stirring occasionally.
    2. Meanwhile, toss the aubergine, pepper and onion in the remaining oil and season. Arrange over the base of a roasting tin and cook in the oven for 10 minutes. In a 2 litre ovenproof dish, layer up the roasted vegetables with the sliced potatoes and tomato sauce, seasoning each layer. Finish with a layer of potatoes, and then tomato sauce. Cover with kitchen foil.
    3. Bake for 45–50 minutes until the vegetables are tender and the top is golden, removing the kitchen foil half way through cooking. Leave to stand for 5 minutes for the flavours to settle before serving with crusty bread and a salad.

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    Drinks recommendation

    This flavoursome tomate-based, rustic bake is perfectly suited to a juicy yet full-bodied Italian red such as the Poggiotondo, Cerro del Masso 2006 Chianti, Tuscany, Italy, also suitable for vegetarians.

    Notes on ingredients

    Tumbet is the Majorcan name for this dish.


    Average user rating

    4 stars