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 - Macknade Fine Foods
All recipes

Tumbet – Vegetable Bake

A traditional Spanish dish - ideal for vegetarians.

1 hour 5 minutes to prepare
Serves 4
Print Recipe

Ingredients

  • 350ml/12fl oz extra virgin olive oil
  • 400g/14oz potatoes (thinly sliced)
  • 400g/14oz aubergines (sliced lengthways into 1cm thick slices)
  • 400g/14oz green peppers (quartered, seeds removed)
  • 2 garlic cloves (sliced)
  • 500g/1lb 1oz tomatoes (peeled and roughly chopped)
  • Salt
  • Freshly ground black pepper
  • 200g/7oz manchego (grated)

Instructions

  1. Heat some of the olive oil in a large frying pan and fry the potato slices in batches for 4-5 minutes, or until golden brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
  2. Add a little more oil and fry the peppers in the same pan for 5-10 minutes, or until softened. Remove from the oil with a slotted spoon and drain on kitchen paper.
  3. Add a little more oil and fry the aubergines in the same pan, in batches for 4-5 minutes, or until cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper.
  4. Add the garlic and chopped tomatoes to the same pan and simmer for 30 minutes. Season to taste with salt and freshly ground black pepper.
  5. Preheat the oven to 180C/350F/gas mark 4.
  6. Layer the aubergines, potatoes and peppers in a large casserole dish then spoon over the tomato sauce. Sprinkle over the manchego cheese and bake in the oven for 15 minutes, or until bubbling and golden brown.
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