Tumbet - Mallorcan vegetable bake by Graeme, Ivybridge

Ingredients:

• 400 g potatoes
• 400 g aubergines
• 3 medium sized peppers (green or red or a mixture)
• 12 tbsps olive oil
• Salt
• Black pepper
• 400 g can chopped plum tomatoes
• 2 tsps dried oregano
• 3 garlic cloves, chopped

Pre-heat oven to 180 degrees C or Gas 4.
To make a tomato sauce, mix the tinned tomatoes, oregano, garlic, 3 tbsps of olive oil, salt and black pepper in a saucepan and simmer, covered, for 15 - 20 minutes.
Scrub / peel (depending on variety) and finely slice the potatoes and the aubergines. Prepare the peppers by cutting into strips - discarding the core and seeds.
Heat 3 tbsps of the olive oil in a frying pan and fry the potato slices in batches until golden on both sides.
Layer in a Pyrex ceramic roaster and season with salt and pepper.
Add the remaining 3 tbsps of olive oil to the frying pan and fry the aubergine until well browned.
Place aubergine slices over the potatoes and season again.
Fry the peppers in 3 tbsps of olive oil then place on top of the aubergines.
Pour the tomato sauce over the layered vegetables and bake in the oven for 20 - 25 minutes.
Serve warm with some rustic bread and a green salad.