Tumbet (A Vegetarian Stew from Majorca)

6 large potatoes, sliced
3/4 teacup of olive oil
3 red peppers, seeded, sliced
3 green peppers, seeded, sliced
6 aubergines (eggplant), sliced
4 cloves of garlic, crushed
salt and ground black pepper
Tomato Sauce (recipe follows)

In a large frying pan gently fry the potatoes in some of the oil 3 or 4 minutes then place them in a large oven dish.

Now fry the peppers for the same time and place them in the dish.

Do the same for the aubergines, but add the crushed garlic for about 20 seconds of frying. Add a pinch of salt and ground pepper.

THE TOMATO SAUCE:
1 pound of tomatoes
1 small white onion, chopped
2 cloves of garlic, chopped
1 tbsp of white wine

Remove the tomato skins by dipping the tomatoes in boiling water for a minute, then in cold water. Remove the seeds and chop tomatoes.

Fry the chopped onion in olive oil for 2 minutes.

Add the chopped tomato for a further 2 minutes.

Add the chopped garlic for 20 seconds and the white wine and a pinch of salt. Put the contents of the pan in a blender and blend well. Pour the sauce over the vegetables.

Place the dish in a pre-heated oven (190C - 375F - gas mark 4) for about 30 minutes.

Serve hot in small clay dishes as an appetizer or over boiled potatoes or white rice as a main dish.

Servings: 6