Tumbet is a ratatouille-style dish from Mallorca, with some acceptable variations . It can be served as a side or as a stand-alone vegetarian dish.
I'm not sure if this is the traditional recipe, as I did learn how to make it in Menorca, not Mallorca 😱. And I'm pretty sure the cheese on top was my sous-chef's idea! Though if you use Mahon cheese, it's pretty authentic, right?
All the veggies get sautéed in olive oil, so you can cook them all in the same pan, in series (very time consuming), or break out all your frying pans and cook everything in parallel, like I did!
Ingredients
Olive Oil
1 large or 2 small eggplants/aubergines
1 large or 2 small potatoes
2 zucchini/courgettes
1 large or 2 small onions(yellow and/or red)
1 large red bell pepper
1 Jalapeño or poblano (optional for a little heat)
Salt & Pepper
16 oz home-made or canned tomato sauce, or a small can of diced tomatoes
Method
Heat oven to 350°F/180°C
Slice all the veg and sauté in olive oil in separate pans until a little browned. I mixed the onion and peppers together in the same pan for expediency! Season the vegs with a little salt and pepper. When cooked, drain separately on paper towels.
Layer the veg in an oven proof casserole.
Top with tomato sauce and Mahon cheese, or other good melting cheese.
Bake until Tumbet is bubbling and cheese is melted, about 30-40 minutes.
