This traditional vegetable dish consists of layers of sliced potatoes, aubergines and red peppers that have been fried in olive oil before being baked in a tasty tomato sauce. It is the perfect accompaniment to grilled fish or fabulous alone with warm flatbread. My version includes courgettes and red onion that were traditionally not used, as well as chilli flakes to add a little heat.
Tumbet despite having few ingredients is a little time consuming but definitely worth the effort.
Ingredients
8 large waxy potatoes
2 medium size aubergines
3 large courgettes
2 medium red peppers
2 large red onions
250ml of good quality olive oil
For the sauce
500g tomatoes, peeled and chopped
1 small onion peeled and finely diced
5 garlic cloves crushed
2 - 3 teaspoons of crushed red pepper flakes (optional)
A handful of fresh basil leaves
1 teaspoon of dried oregano
1 Sprig of fresh thyme
1 teaspoon of tomato puree
1 glass of red wine
Salt and pepper to season
2 teaspoons of sugar
Method
Make the sauce. Sauté the chill flakes in a little oil for 2 minutes then add the onion. Cook slowly until soft and translucent (approx 5 minutes) then add the garlic and cook for a further 2 minutes. Add all the other ingredients except the salt, pepper and basil. Simmer gently for 45 minutes adding a little water if required in order to stop the sauce becoming too thick. After 45 minutes add the basil, season with salt and pepper and if the sauce is too acidic add a little sugar. Set aside in the pan to cool.
Peel the potatoes and slice into approx 1cm rounds. Parboil for 5 - 8 minutes in salted water, drain and place on paper towel to dry.
Slice the aubergines into rounds approx 1cm thick. Place on a tray and cover generously with olive oil. Cook in the lower part of the oven at 180 C for approx 15 minutes and then turn. The aubergines should have a nice golden brown colour. Cook for approx 8 minutes more then remove from the oven and place on a paper towel to soak up the excess oil.
Slice the courgettes into rounds approximately 1/2 cm thick and fry in small batches in olive oil until golden brown.
Slice the red peppers in half lengthways then cut into strips 1cm wide. Fry in a little olive oil until soft and just starting to caramelise. Remove and place on a paper towel.
Peel the onions, cut in half and slice but not too thinly. Cook in olive oil in the same way as the peppers.
Finally fry the potatoes in a little olive oil for 3 - 5 minutes until golden brown. Remove and place on a paper towel.
You will now have all the ingredients to assemble the Tumbet. You will need a square oven proof dish of medium size. Place a ladle of the tomato sauce in the bottom of the dish and lay the aubergines over the sauce. Add a little more sauce and then continue with the courgettes repeating the process with the peppers and onions and topping everything with the potatoes. Pre-heat the oven to 170 C and bake for 20 - 30 minutes until bubbling.
Serve warm rather than piping hot as you will taste the flavours better.
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