Tumbet. Majorcan Vegetable Casserole

This casserole is a very much loved summer dish. It is not a classic casserole with lots of sauce, but a juicy vegetable dish usually to accompany lamb chops or grilled fish.
Ingredients you will need for 6 people

* 2 Eggplants
* 1 large red pepper
* 1 small zucchini
* 4 potatoes, peeled and cut into 1/2 cm. rounds
* 2 cups good tomato sauce
* Salt and pepper, oregano
* 1 tablespoon of bread-crumbs
* Olive oil for frying

Method

First prepare the tomato sauce:
Finely chop one onion an gently fry in 1 tablespoon of olive oil and a pinch of salt for 10 minutes, until soft but not coloured.
Add a splash of vinegar and reduce for 5 minutes, this will give a tangy flavour to the sauce.
Now add a 400 gr. can of pureed tomato, bring to the boil and turn the heat down.
Simmer for 30 minutes, season to taste with salt, pepper, a pinch of sugar and oregano. Remove from the heat and reserve.

Now cook all of the vegetables separately

Shallow fry the potatoes in a tablespoon of oil and a tablespoon of water. Cover the pan and reduce the heat. Gently cook the potatoes around 10 minutes until cooked through. They should be soft, but not coloured. Remove the potatoes from the pan and layer them in an oven-proof dish, season with salt and pepper.

Cook the rest of the vegetables the same way as the potatoes and layer them in the ovenproof dish. Season each vegetable as you build up on top of the potatoes.

Finish the vegetables:
Pour the tomato sauce over the vegetables, sprinkle with the bread-crumbs.
Turn the oven on to 180ºC and bake the tumbet for 30-40 minutes until browned and bubbling.

Serve hot or cold, with cooked meat or fish.