Amish Tumbet (vegetarian) Recipe

Ingredients:

FOR 6

6 AUBERGINES
3 RED PEPPERS
3 GREEN PEPPERS
6 LARGE POTATOES
4 CLOVES OF GARLIC
3/4 TEACUP OF OLIVE OIL
TOMATO SAUCE
SALT AND GROUND BLACK PEPPER

The tomato sauce :

1 POUND OF TOMATOES
2 CLOVES OF GARLIC
1 TBLSPN OF WHITE WINE
1 SMALL WHITE ONION

Directions:
Remove the seeds, the pith and the stalks from the peppers. Slice the aubergines, the potatoes and the peppers. Gently fry the slices in a large frying pan First the potatoes for 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: Remove the tomato skins by dipping the tomatoes in boiling water for a minute, then in cold water. Remove the seeds. 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 and place the dish in a pre-heated oven (190C - 375F - gas mark 4) for about 30 minutes. Serve hot.

Amish Tumbet (vegetarian) Recipe

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