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This is a Mallorcan dish that's similar to Rattatouile.
2 medium eggplant, cut into ½-inch rounds½ cup extra virgin olive oil2 medium zucchini, cut into ¾-inch slices1 pound potatoes, such as red or Yukon Gold, thinly sliced into 1/8-inch2 roasted red peppers, fresh or jarred, cut into strips6 sprigs fresh oregano6 sprigs fresh basil4 cloves garlic, crushed1 pound ripe tomatoes, peeled, seeded, and chopped1 teaspoon dry thyme (or 2 teaspoons fresh thyme)Kosher salt and freshly ground black pepper
TUMBET or “Mallorcan Ratatouille”
Preheat an oven to 400F.
Arrange the eggplant slices on a large baking sheet and brush both sides with olive oil. Season with salt. Roast for 20–25 minutes, or until softened and lightly browned. Remove from the oven and let cool.
Pour enough olive oil into the base of a large, heavy frying pan to completely coat the bottom of the pan. Fry the zucchini on medium heat for two minutes on each side, then remove and drain onto a kitchen towel. Season lightly with salt.
Add the potato slices to the frying pan and fry on both sides until they are softened all the way through and a very light golden color around the edges. This will take about 10 minutes. Drain on paper towels.
To make the sauce, put 2 tablespoons of the olive oil in a saucepan and add the garlic. Cook for 3–4 minutes on low–medium heat until the garlic is soft, golden, and aromatic. Add the tomatoes and thyme.
Season with salt and pepper. Bring to the boil, reduce the heat and cook gently, uncovered, until well reduced, about 25 minutes. Taste after 10 minutes and if the sauce tastes acidic, add a pinch of sugar.
Reduce the oven to 350F.
To assemble, spread a couple of tablespoons of tomato sauce into the base of an oven dish and spread evenly. Sprinkle some of the fresh oregano and basil leaves. Top with all the eggplant. Season with salt. Add more tomato sauce, then sprinkle with more herbs and add the zucchini. Repeat with more tomato sauce, more herbs, and then the peppers. Season lightly with salt. Finish with the last of the tomato sauce and herbs, and top with the potatoes. Sprinkle with salt and pepper and drizzle with a little more olive oil.
Bake in the oven for 25–30 minutes, or until the potatoes are crisp and browned and the vegetables underneath are tender.
Serves 6 to 8
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