Mallorcan eggplant and potato casserole with tomato compote (Tumbet)

A tumbet is specific to Mallorca; it is unique to the region. It highlights the bounty of the land and the abundance of vegetables. It is country cooking at its best, the vegetables taking centre stage. The dish is influenced by the Arabs, Moorish farming and cooking techniques. The Moors ruled the Balearic Islands from the 10th to the 13th centuries, bringing advanced irrigation and cultivation techniques. They also introduced vegetables such as tomatoes and eggplants. From a culinary aspect, they introduced the concept of frying or roasting vegetables and layering them in dishes. This gave rise to a number of dishes, including Tumbet.

Tumbet is a beloved side dish served with fish or meat, but purists like it as is. I love this dish by itself, usually having it with a slice of sourdough bread and butter. Its simplicity belies the pop of flavour and the seasonality f vegetables is critical.

The New Spanish Table is one of my favourite cookbooks for tapas and other Spanish foods. I have cooked several recipes from this very hefty cookbook, and all of them, like this one, are superb. The recipes are authentic to their core, full of flavour, and delicious. As I absolutely love Spanish cuisine, particularly Catalan, I often turn to this cookbook. I highly recommend it for those who want excellent Spanish cuisine on their tables.

For more recipes from this cookbook, click here.

Ingredients:

2 large purple eggplants or 12 small purple eggplants

3 small potatoes, peeled

Olive oil

Salt, to taste

1/2 teaspoon pepper

2 tablespoons olive oil

1 large red bell pepper, deseeded, stemmed and thinly sliced

1 large yellow bell pepper, deseeded, stemmed and thinly sliced

1 zucchini, diced into 1/2-inch cubes

Salt, to taste

1/2 teaspoon pepper

1 teaspoon sugar

Joan's tomato compote:

2 tablespoons olive oil

1 onion, finely diced

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

2 lb tomatoes, finely diced

Salt, to taste

1/2 tablespoon apple cider vinegar

Water, as needed

If using large eggplants, cut them into 1-inch cubes. If using smaller eggplants, cut them into halves or quarters. Add the potatoes, also cut into the same size. Drizzle with olive oil, season with salt and pepper, and toss well.

Heat an oven to 375°F.

Layer the potatoes and eggplant on a lined baking sheet and roast for 20 minutes, until the potatoes are soft all the way through and the eggplant is charred in spots. remove and set aside.

Start with the tomat compote next. Heat the oil in a pot and add the onions, saute on low heat until the onions are very soft, about 4 minutes. Do not let the onions get coloured, they should be a translucent white.

Add the thyme and rosemary and give the ingredients a quick stir. Add the tomatoes, salt, and sugar, and cook for 20 minutes on a low flame until the mixture forms a sauce. Add the vingeegar and mix well. taste for salt, the sauce should have a strong, tangy flavour and be bright. Set aside.

Heat the oil in a frying pan, add the peppers, and season with salt and pepper. Cook on medium-low heat for 15 minutes, until the peppers are very soft. Add the zucchini and cook for 5 more minutes, until the zucchini begins to soften; do not let it get too mushy.

In a 9X12 Pyrex dish, layer the eggplant and potato mixture first, then the peppers and zucchini, and finally the tomato compote. If the compote is dry, add 1.\/2 cup of water to the dish. Seal tightly with foil.

Bake for 25 minutes. Serve immediately.