TOMBET IS GREAT AS A STARTER OR A SIDE DISH TO MEAT OR FISH. ADD EGGS READY COOKED OR BEATEN AND ADDED TO THE DISH TO BE FINISHED IN THE OVEN. TAKEN FROM MAJORCA COOKING AND GASTRONOMY, AVAILABLE IN SHOPS ACROSS THE ISLAND, € 10
½ kg potatoes
2 medium-sized aubergines
1 medium courgette
½ kg ripe tomatoes
2 medium-sized red peppers
2 garlic cloves
salt & ground black pepper
1. Wash and dry the potatoes and vegetables. Peel the potatoes and slice or finely dice. Slice the aubergine and courgette with the skins intact. Blanch the tomatoes in boiling water and then cool in cold water before removing the skins and very finely chop.
2. Cut the peppers in half lengthways, remove stalk and seeds and cut into small squares. Heat a splash of oil in a frying pan and fry the potatoes until browned. Remove with a skimming spoon and leave to drain on a plate covered with sheets of absorbent kitchen paper.
3. Fry each of the vegetables separately in the same way for approximately 10 minutes and leave to drain on plates covered with absorbent kitchen paper. In the same frying pan, make a sauce with the chopped tomato, chopped garlic cloves, salt and pepper to taste; leave to cook on a low heat for 30 minutes, checking the acidity of the tomato and if necessary adding a pinch of sugar.
4. Line the bottom of an earthenware dish or greixonera with the potatoes. Then add, in this order, the aubergine, courgette, peppers and lastly cover with the tomato sauce. Serve warm.