Dinner · 60 min · spanish

Tumbet

This is the kind of Spanish dinner you’ll make on repeat — eggplants and zucchini, 60 minutes, big payoff. It is weeknight cooking that still hits your targets — 8 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 2 Eggplants
• 3 Zucchini
• 3 Potatoes
• 2 Red bell peppers
• 4 Tomatoes
• 5 cloves Garlic
• 1/2 cup Olive oil

Steps

1. Slice all the vegetables a quarter-inch thick — even slices cook evenly in the layered bake.
2. Fry each vegetable separately in olive oil until golden: potatoes first, then peppers, zucchini, and eggplant last; drain on a rack.
3. Simmer the crushed tomatoes with garlic 15 minutes into a bright, simple sauce.
4. Layer in a baking dish: potatoes, peppers, zucchini, eggplant, repeating, with tomato sauce between every layer.
5. Bake at 375°F for 25 minutes until bubbling and the top caramelizes.
6. Rest 15 minutes so the layers set for clean slices.
7. Serve warm or at room temperature with fried eggs on top for the full Mallorcan experience; tumbet is the island’s ratatouille, deeper and richer.

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