Fry the garlic in 3 tablespoons of olive oil.
When golden, add a bay leaf, and the chopped tomatoes, salt, pepper and a little sugar.
Leave to cook slowly over a low heat for 10 to 12 minutes. The potatoes, aubergines, courgettes, and peppers are fried separately, then placed in an earthenware dish, in this same order.
The tomatoes and garlic go over the top.
Recomendation: This delicious “tumbet” can be served with either meat or fish
For 8 people
1 kg. of aubergines.
1 kg. of red peppers.
1 whole head of garlic.
1 bay leaf.
2 kg. of potatoes.
1 kg. of courgettes.
1 kg. of fresh tomatoes.
1 l. of olive oil.
Salt, pepper, sugar.
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