A traditional Mallorcan dish with many variations, tumbet is a favourite of ours at the villa. It packs a good deal of carbohydrates into one dish, and is a hearty, satisfying accompaniment to any post-ride meal.
Each village on the island offers its own version of the dish, and the only real ‘rule’ is to include layers of the freshest vegetables you can find. It’s inexpensive, easy to make, and a guaranteed crowd pleaser.
In our garden, courgettes and aubergines are abundant at the moment, and full of the flavour and sunshine of summer. But you can use any of your favourite vegetables – it’s the tomato sauce that’s the vital ingredient, binding the whole dish together.
Sarah
Ingredients
3 medium aubergines, cut into 1.5cm rounds
8 tbsp olive oil
3 medium courgettes, cut into 2cm/¾in slices
500g large waxy potatoes (such as Charlotte), thinly sliced (around 3mm/⅛in)
2 roasted red peppers or artichoke hearts, cut into pieces
Small bunch fresh oregano
Small bunch fresh basil
For the sauce
2 tbsp olive oil
4 garlic cloves, crushed
400g/14oz ripe tomatoes, peeled and chopped (tinned is fine)
1 tsp dried thyme
Salt and freshly ground black pepper
1 tsp sugar
Top with your favourite hard cheese to add another layer of flavour.
Method
Preheat oven to 200C/Fan 180C/Gas 6, then arrange the aubergine slices on a large baking tray and brush with olive oil on both sides. Season with salt and roast for 20–25 minutes, or until softened and lightly browned. Remove from the oven and allow to cool.
Fry the courgettes on a medium heat for a couple of minutes on each side, then rest on kitchen paper and season lightly with salt. Fry the potato slices on both sides until softened all the way through with a light golden colour around the edges. This will take up to 10 minutes. Once cooked, rest on a plate lined with kitchen paper.
To make the sauce, cook the garlic for 3–4 minutes on a low–medium heat until soft then add the tomatoes and thyme. Season with salt and pepper, bring to the boil, then reduce the heat and cook gently for around 25 minutes or until well reduced. Taste after 10 minutes – if it’s acidic, add a pinch of sugar.
Reduce the oven to 180C/160C Fan/Gas 4.
To assemble, spread a couple of tablespoons of tomato sauce in the base of an oven dish. Sprinkle over some fresh oregano and basil leaves. Top with all the aubergines.
Add more tomato sauce, then sprinkle with more herbs and add the courgettes. Repeat with more tomato sauce, more herbs and peppers, then finish with the last of the tomato sauce and herbs, and top with the potatoes.
Sprinkle over more salt and pepper and drizzle with a little more olive oil. Bake in the oven for 25–30 minutes, or until the potatoes are crisp and browned and the vegetables underneath are tender.
