Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Eggplants, thinly sliced 2 lg Spigs of thyme
-crosswise 5 tb Fresh thyme, minced
1 1/2 tb Olive oil 3 lb Potatoes, russets, peeled
1 lg Onion, chopped -thinly sliced
5 lg Garlic cloves, chopped 3 Green peppers, thinly sliced
1 cn Italian-style tomatoes Olive oil for frying
-28 oz can

Place eggplant slices on baking sheets. Lightly salt both sides and
let stand for 1 hour. pat dry and wipe off salt with paper towels.

Heat 1 1/2 Tbsp oil in a large skillet over medium heat. Add onions
and garlic, saute until golden, about 10 minutes. Add tomatoes with
their juices and the thyme sprigs, bring to a boil. Reduce heat and
simmer until the mixture is reduced to 2 1/2 cups, breaking up the
tomatoes with a spoon, about 20 minutes. Season with salt pepper;
discard thyme sprigs.

Preheat oven to 350 F. Add oil to a large skillet to a depth of 1/4"
and heat over med-hi heat. Cook the eggplant in the skillet until
golden on both sides, adding more oil as necessary. Drain on paper
towels. Add potatoes to the skillet and cook until golden, about 3
minutes per side. Drain on paper towels. Add green peppers to skillet
and cook until barely tender, about 5 minutes, drain on paper towels.

Layer 1/2 the eggplant in a 15X10X2 inch glass baking dish. Sprinkle
with 1 Tbsp thyme. Spoon 1/2 cup of the tomato sauce over and top
with 1/2 of the potatoes. Season with salt pepper. Cover with all
the pepper slices. Repeat the layering and top with 1 Tbsp thyme and
1/2 cup of the sauce.

Bake uncovered for 40 minutes until veggies are tender, let stand for
15 minutes before serving.

This dish is called Tumbet in Majorca, where fresh vegetables are
prized. Majorcans serve this with grilled lamb or fish.

From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of
Discovery' (Majorca) Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 04-23-95

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