My friend Jan reminded me of another vegetable bake, the one they call Tumbet in Majorca. It is a kind of baked ratatouille and while the Mediterranean vegetables are still, just about, seasonable, I used her recipe to give it a go. This is another delicous and easy meal.
Tumbet - enough for 2 generous portions
3 potatoes
1 courgette
1 red pepper
1 aubergine
1 onion
1 clove garlic (at least)
Parsley
Chopped tomatoes
Tumbet - enough for 2 generous portions
3 potatoes
1 courgette
1 red pepper
1 aubergine
1 onion
1 clove garlic (at least)
Parsley
Chopped tomatoes
- Chop all the veg into chunks, making the potatoes quite small.
- Mix them, season with S&P, and some olive oil
- Put into an oven dish and add chopped tomatoes - 1 carton/tin or 2 depending on the depth of your dish. You want the veg nicely coated but not swimming.
- Add herbs, bay leaves, thyme etc and some parsley. Don't cover the dish.
- Bake for at least 2 hours and up to 3 in a moderate oven, No 4/5/180, stirring after every 1/2 hour or so. You stir the top down so that any crispy brownness is distributed and you end with soft veg, moist but not wet, with a fairly crispy top.
- Stir in lots of parsley at the end and drizzle with olive oil to serve.
- You could put cheese on the top, of course, or even layer it through but it is very good as it is.
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