Tumbet
2 large Onions, diced
1 large Aubergine, diced
3 Potatoes, scrubbed & diced
3 Courgettes, diced
2 Red Peppers, diced
6tbsp Oil
Two 425g cans of Chopped Tomatoes
1/2 head of Garlic, peeled & crushed
Handful of Parsley, chopped
- Pre-heat oven to 180C/350F (160C/320F for a fan oven)
- Mix all the raw vegetables, parsley and half of the garlic in a bowl, season, and toss to coat
- Empty into a large, oven-proof dish, level off, season again and then pour over the oil
- Mix together the remainder of the garlic and the chopped tomatoes, and pour this over the vegetables, making sure to coat everything evenly
- Bake until the tomatoes are blackened at the edges, checking every half hour
This is the traditional Tumbet recipe, but you can try any vegetables you want!
“A vegetable garden in the beginning looks so promising and then after all little by little it grows nothing but vegetables, nothing, nothing but vegetables.”
