← Nouns Cooking · Spanish

Ingredients

• 700 g Potato, peeled and sliced 5 mm thick
• 1 large aubergine, sliced into rounds
• 2 Courgette (zucchini), sliced into rounds
• 2 red peppers, cut into strips
• 2 green peppers, cut into strips
• 200 ml olive oil, for frying
• 3 cloves Garlic, sliced
• 2 cans tins chopped tomatoes (400 g each)
• 1 tsp Sugar
• Salt

Method

1. Sprinkle the aubergine with salt and leave it in a colander while you make the sauce. Heat 3 tbsp of the oil in a pan over medium heat, add the garlic for 1 minute, then the tomatoes and sugar. Simmer for 20 min until thick, and season.
2. Heat the rest of the oil in a large frying pan over medium heat. Fry the potato slices in batches for 8–10 min, until tender and lightly golden. Drain on kitchen paper, salt lightly and lay them in an ovenproof dish.
3. Fry the peppers in the same oil for 8 min until soft, then spread them over the potatoes.
4. Pat the aubergine dry and fry it with the courgette, in batches, for 5–6 min until golden and soft. Layer them over the peppers. Heat the oven to 180°C (350°F).
5. Spoon the tomato sauce over the top and bake for 15 min, until bubbling at the edges. Rest for 10 min and serve warm or at room temperature.

Tips

• To use less oil, brush the vegetables with oil and roast them at 200°C (400°F) instead of frying.
• In Mallorca it is often served with fried eggs, fish or pork; on its own it makes a full vegan meal.

Sources

Written in our own words after cross-checking these recipes:

Bon Viveur Directo al Paladar