Tumbet

To prepare the tumbet, start by slicing the eggplant, zucchini, potatoes and red peppers. We salt the aubergines and let them rest for about 30 minutes to remove the bitterness. Fry the potatoes in olive oil until golden and set aside on kitchen paper. Fry the aubergines and courgettes separately, following the same procedure. Then fry the peppers until tender. In a saucepan, prepare a tomato sauce by sautéing the chopped garlic and grated tomatoes until they reduce and thicken. In a baking tray, put the tumbet on top of the potatoes, aubergines, courgettes, peppers and tomato sauce. Bake in the oven at 180ºC for about 20-25 minutes. Serve hot or at room temperature as a main course or side dish. Bon Appetit! And happy new year

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