Tumbet

Cut peeled potatoes into 1 cm thick slices, pat dry and place on a baking sheet with baking paper. Drizzle with oil, stir and let bake in a preheated oven at 200 ° C for about 20 minutes.

While the potatoes are baked, prepare the sauce: finely chopped onion simmer in a small amount of oil. Stir in garlic- tomato sauce, oregano, thyme and basil. Sprinkle to taste with salt and pepper. Bring to the boil and cook for about 5 minutes.

Cut eggplant into 1 cm thick slices. We put on a baking sheet with baking paper and each party grill 4 minutes.

In a wok or frying pan on a small amount of oil sharply bake peppers, cut into 1 cm thick strips.

Ovenproof bowl slightly and then delete the bottom we 1/3-inu roasted potatoes. Layer half the potatoes grilled eggplant and half-baked peppers. Pour half of the prepared sauce evenly and again follows a layered remaining ingredients. Finally we cover with the last third of roast potatoes and cover. In a preheated oven at 200 ° C. Bake for about 40 minutes, uncover and grill for about 5 minutes.

TIP: Tomato sauce can also be prepared from 500 g tomatoes and 5 cloves of garlic. To give stewed onions chopped tomatoes and crushed garlic. Sprinkle to taste with salt, ground pepper and add oregano, thyme and basil. The sauce is ready, with a hand blender, a mix until smooth.