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    Tumbet -Aubergine, Potato and Pepper Casserole

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    Tumbet -Aubergine, Potato and Pepper Casserole

    This is one of the most characteristic recipes from the Balearic Islands, a true Mediterrenean treat which calls for the sweet, Moorish aubergine variety grown in the islands.

    Serves: 8


    • 1kg black aubergines, cut into 1cm slices
    • 750ml Catalan olive oil
    • 1kg potatoes, sliced
    • 1kg green bell peppers, cut into slices
    • 5 cloves of garlic, peeled
    • 1kg ripe tomatoes, peeled and chopped
    • Salt
    • Freshly ground black pepper


    1. To remove their characteristic bitterness, season the aubergines with salt and let them rest in a colander for about 30 minutes. Wash under the tap and dry with kitchen paper. Heat the oil in a large frying pan. Add the potatoes, reduce the heat slightly and cook them until tender and a little crisp.
    2. Remove some of the oil left in the pan and fry the garlic cloves. When they start changing colour, add the tomatoes and cook at a moderate heat for a minimum of 20-30 minutes
    3. Increase the heat and fry the aubergine slices on both sides. Pat dry with kitchen paper and place on top of the potatoes. Do the same with the peppers and, when tender, drain the oil thoroughly from the peppers and arrange on top of the aubergines and season with salt and a little black pepper.
    4. When bubbles start appearing in the oil on the surface of the tomato sauce, set aside, strain and pour over the aubergine dish. Pour on a little top-quality, extra-virgin olive oil and place the dish in an oven preheated at 180°C (Gas mark 4), for 15 minutes.

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