Tumbet

🛒 Ingredients

• Potato 125 g · 96 kcal
• Eggplant 75 g · 19 kcal
• Zucchini 75 g · 13 kcal
• Red bell pepper 50 g · 10 kcal
• Green bell pepper 50 g · 10 kcal
• Ripe tomatoes 150 g · 27 kcal
• Garlic 3 g · 4 kcal
• Onion 37 g · 15 kcal
• Olive oil 25 g · 221 kcal

👨‍🍳 Instructions

1. Slice potatoes, eggplant, and zucchini into 1/4 inch thick rounds; slice bell peppers into strips.
2. Heat a generous amount of olive oil in a large pan and fry the potato slices until golden and tender, then set aside to drain excess oil.
3. In the same oil, fry the eggplant slices until tender and slightly browned, then set aside; repeat with zucchini until golden.
4. Fry the bell pepper strips until soft, then set aside with the other vegetables.
5. For the sauce, sauté finely chopped onion and minced garlic in a little fresh olive oil until translucent.
6. Add peeled, deseeded, and chopped ripe tomatoes (or crushed canned tomatoes) to the pan; simmer for 20-25 minutes until thickened, seasoning with salt and pepper.
7. Preheat oven to 180°C (350°F); spread a thin layer of tomato sauce in the bottom of an ovenproof dish.
8. Arrange a layer of fried potato slices over the sauce, followed by a layer of fried eggplant, then zucchini, and finally the bell peppers.
9. Pour the remaining tomato sauce over the layered vegetables, ensuring they are well covered.
10. Bake for 30-40 minutes, or until bubbling and heated through, allowing the flavors to meld beautifully.