Majorca is an island off the coast of Spain and is part of the Catalan Cuisine. Tumbet is "best when using good quality of raw materials"-Catalan Cuisine
Tumbet (Catalan)
Serves 4 side dishes
Sliced salted eggplants need to sit for an hour.
Preheat oven to 350F (175C)
4 large organic Japanese eggplants or 2 small regular organic eggplants, cut into 1/2 inch (125 mm) slices
4 minced cloves of garlic
olive oil
6 organic tomatoes, graded or chopped
1 spring fresh marjoram or oregano or 1/4 tsp. (1,2 ml) dried
2 large organic potatoes, unpeeled, cut into 1/2 inch (125 mm) slices
4 organic bell peppers (2 red and 2 green), cut into 1/2 inch (125 mm) slices
1. Spread the eggplant slices on several thick paper towels, salt well, and weight them with a heavy plate or baking dish for 1 hour (to remove the liquid).
2. Pat the sliced dry with paper towels, bush off excess salt.
3. Sauté the garlic in small amount of oil.
4. Add the tomatoes and marjoram or oregano. Cook over low heat for 20-30 minutes.
5. In another pan, sauté the potato slices slowly in oil until golden-brown. Remove and drain on paper towels. Place in a casserole dish.
6. Sauté the eggplant slices slowly in some oil until golden-brown. Remove and drain, and arrange on top of the potato slices.
7. Repeat with the bell peppers and add to the casserole.
8. Pour the tomato sauce over the vegetables. Bake for about 15 minutes.
9. Remove from the oven and let it stand 5-10 minutes before serving or cool to room temperature.
