Mallorcan Eggplant and Potato Casserole

Name: Mallorcan Eggplant and Potato Casserole (Tumbet)
Yield: Serves 8 as a first course or side dish
Cuisine: Spanish
Ingredients: ½ cup fragrant extra-virgin olive oil, or more if needed; 2 medium-size yellow bell peppers, peeled with a vegetable peeler, cored, seeded, and diced; 2 medium-size yellow bell peppers, peeled with a vegetable peeler, cored, seeded, and diced; 2 medium-size ripe, fleshy red bell peppers, peeled with a vegetable peeler, cored, seeded, and diced; 2 medium-size ripe, fleshy red bell peppers, peeled with a vegetable peeler, cored, seeded, and diced; 1 pinch of sugar (optional); 1 splash of vinegar (optional); 3 medium-size Yukon Gold potatoes (about 1½ pounds), peeled and cut into ⅛-inch-thick slices; 2 medium-size firm purple eggplants (about 2½ pounds total), trimmed and cut lengthwise into ⅓-inch slices; Coarse salt (kosher or sea); Coarse salt (kosher or sea); Coarse salt (kosher or sea); Joan’s Tomato Compote; 2 thick, medium-size zucchini, cut in half crosswise, then cut lengthwise into ¼-inch-thick slices

Tumbet

Preparation info

Serves
8
as a first course

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

This version of tumbet, the famous Mallorcan vegetable casserole, is adapted from Joan Torrens of the restaurant Es Baluard in Palma. Rather unconventionally, Joan adds bell peppers to the tomato sauce, rather than layering them in the casserole with the other vegetables. What you’ll find here is a full, proper tumbet recipe—each vegetable is fried separately in olive oil, as it should be. The results are incomparable, even if the dish does take a bit of time and olive oil. If

Ingredients

Europe
Spain
Mallorca
Side dish
Starter
Gluten-free
Vegan
Mediterranean

Ingredients

Method