Majorcan Tombet
A classic layered vegetable casserole from the Balearic Islands, Majorcan Tombet showcases seasonal produce and Mediterranean flavors, making it a delightful vegetarian option for any occasion.
Ingredients
For the tomato sauce
- 3 tablespoons olive oil Plus a little extra for finishing
- 1 small onion, finely chopped
- 2 large garlic cloves, crushed
- 4 large ripe tomatoes, seeded and diced
- A small handful of fresh basil leaves Plus extra for garnish
- A small pinch of sugar
- Sea salt and black pepper, to taste
For the casserole
- 400 g waxy potatoes, cut into thin slices Such as Charlotte
- 1 large eggplant, sliced into thin rounds
- 3 roasted red peppers packed in oil, drained and cut into halves
Instructions
Preparation
- Warm the olive oil for the sauce in a saucepan over low to medium heat, then cook the onion and garlic until soft.
- Add the chopped tomatoes and let them cook down until the mixture becomes thick and broken down.
- Stir in the basil leaves and cook briefly until wilted, then blend the sauce until smooth. Season the tomato sauce with sugar, salt, and black pepper to taste.
Cooking Vegetables
- In a large lidded non-stick pan, cook the potato slices in olive oil until tender and lightly golden, turning them from time to time.
- While the potatoes cook, grill the eggplant slices in batches on a hot griddle pan with a little oil until soft and marked on both sides.
Assembly and Baking
- In a baking dish about 20 cm square, layer the vegetables starting with the eggplant, followed by the peppers, then the potatoes.
- Spoon the tomato sauce evenly over the top.
- Bake for about 20 minutes, until the dish is bubbling and heated through. Finish with a few fresh basil leaves before serving.
Notes
Drizzle a little extra olive oil on top just before serving. Pair with crusty bread and a fresh salad for a complete meal. Leftovers retain flavor and texture beautifully when reheated.