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Spanish Tumbet (vegetarian) Recipe
Printable Version of Spanish Tumbet (vegetarian) Recipe Here |
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
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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.
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