Tumbet (Dairy-Free Vegetable Bake)

Ingredients

• 1 medium Eggplant, sliced
• 1 medium Red Bell Pepper, sliced
• 1 medium Green Bell Pepper, sliced
• 2 medium Potatoes, peeled and sliced
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• about 790 g Crushed Tomatoes
• 2 cups Olive Oil, for frying
• 2 tablespoons Olive Oil
• 1 leaf Bay Leaf
• 1/2 teaspoon Dried Thyme
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat 2 cups of olive oil for frying in a large skillet or deep pot over medium-high heat until it reaches 175°C. Carefully fry the 1 medium eggplant slices in batches until they are golden brown on both sides, about 3-4 minutes per side. Remove the eggplant slices from the oil, drain them on paper towels, and immediately season with 1 teaspoon of salt.
2. 2In the same skillet with the hot oil, fry the 1 medium red bell pepper slices and 1 medium green bell pepper slices in batches until they are softened, about 2-3 minutes per side. Remove the pepper slices from the oil, drain them on paper towels, and season with a little salt.
3. 3Add the 2 medium potatoes, peeled and sliced, to the hot oil and fry in batches until they are golden brown and tender, about 5-7 minutes per side. Remove the potato slices from the oil, drain them on paper towels, and season with a little salt.
4. 4In a separate large saucepan, heat the 2 tablespoons of olive oil over medium heat. Add the 1 medium onion, chopped, and sauté until it is softened and translucent, about 5 minutes. Add the 3 cloves garlic, minced, and sauté for 1 minute more until fragrant.
5. 5Stir the about 790 g crushed tomatoes, 1 leaf bay leaf, and 1/2 teaspoon dried thyme into the saucepan with the onions and garlic. Bring the sauce to a simmer, then reduce the heat to low and cook for 20 minutes, stirring occasionally, allowing the flavors to meld. Remove and discard the bay leaf. Season the tomato sauce with 1/2 teaspoon black pepper and adjust salt if needed.
6. 6Preheat your oven to 190°C. In a 22.86 × 33.02 cm baking dish, arrange the fried eggplant slices, bell pepper slices, and potato slices in alternating layers. Pour the seasoned tomato sauce evenly over the layered vegetables.
7. 7Bake the Tumbet uncovered for 20 minutes, or until the vegetables are heated through and the sauce is bubbling. Serve warm or at room temperature.

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