"Mediterranean Vegetable Casserole Recipe"
Source: The Heritage of Spanish Cooking
courtesy of Cooking.com
There is a wide range of recipes for eggplants in the Balearic
Islands, but tumbet is the most important. This dish is wonderful
when freshly made, but is also delicious when left to stand and
then eaten at room temperature. It can be served on its own as a
main course or as an accompaniment to fish, meat or eggs. Tumbet
is a magnificent example of how well the flavor of the ancient eggplant
contrasts with other foods coming from the New World.
1 lb eggplants, cut into 1/4 in. slices
2 1/4 cups olive oil
1 lb potatoes, cut into 1/4 in slices
1 lb green bell peppers, seeded and chopped
3 cloves garlic, peeled
2 lb ripe tomatoes, peeled and finely chopped
Place the eggplant slices in a colander, sprinkle with salt and
leave for 1 hour.
Dry off the water yielded by the eggplant with paper towels.
Heat the oil in a skillet, then fry the potato slices over low
heat until soft but not golden. Transfer to a heatproof casserole
as the slices are done. Fry the eggplant in the same oil and arrange
them on top of the potatoes. Fry the bell peppers in the same oil
over low heat. Drain the oil thoroughly from the bell peppers, then
arrange on top of the eggplant and add a little salt. Leave enough
oil in the skillet to cover the base of the pan. Fry the garlic
cloves, then add the tomatoes and cook over medium heat for 20-30
minutes, stirring frequently. When the oil starts to come to the
surface, add a little salt and strain the tomato sauce through a
fine sieve. Pour over the vegetables.
Preheat the oven to 350 degrees F.
Sprinkle a little of the used oil over the vegetables and tomato
sauce. Transfer to the oven and bake for 10 minutes. Serve hot,
warm or cold.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
Facts per Serving
Calories: 1262 Fat: 123g Carbohydrates: 43g
Cholesterol: 0mg Sodium: 31mg Protein: 6g
Fiber: 9g % Cal. from Fat: 88% % Cal. from Carbs: 14%
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