- 1/4 cup (60ml) extra virgin olive oil
- 4 desiree potatoes, thinly sliced
- 1 red capsicum, seeded, thickly sliced
- 1 green capsicum, seeded, thickly sliced
- 1 large eggplant, cut into 1cm-thick slices
- 400g can diced tomatoes
- 1/2 cup (125ml) dry white wine
- 2 egg yolks
- 3 garlic cloves, crushed
- 1 tablespoon lemon juice
- 2 teaspoons mustard powder
- 3/4 cup (185ml) olive oil
- Step 1Heat 1 tablespoon of the oil in a large frying pan over medium-high heat. Add one-quarter of the potato and cook for 1-2 minutes each side or until golden brown. Transfer to a plate. Repeat in 3 more batches.
- Step 2Add half the remaining oil to the pan over medium heat. Add capsicums and cook, stirring occasionally, for 5 minutes or until capsicums soften. Transfer to a plate.
- Step 3Heat the remaining oil in the pan and add the eggplant, in batches, and cook for 1-2 minutes each side or until golden. Transfer to a plate.
- Step 4Combine the tomato and wine in a medium saucepan over high heat. Cook, stirring occasionally, for 5 minutes or until sauce thickens slightly. Remove from heat. Taste and season with salt and pepper.
- Step 5Preheat oven to 200°C. Arrange half the potato in the base of a 6-cup (1.5L) capacity heatproof dish. Top with half the eggplant. Continue layering with the capsicum, remaining eggplant and potato, seasoning well with salt and pepper between layers. Pour tomato sauce over the potato mixture. Bake in preheated oven for 30 minutes or until heated through and tender.
- Step 6Meanwhile, to make the aioli, place the egg yolks, garlic, lemon juice and mustard in the bowl of a food processor and process until frothy. With the motor running, add the oil in a thin, steady stream until well incorporated. Taste and season with salt and pepper.
- Step 7Spoon the tumbet evenly among serving plates and drizzle with the aioli. Serve immediately
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Notebook: