Recipe with Olive oil

Tumbet This month’s recipe is a dish called Tumbet. It’s an unusual name for a hearty Mediterranean recipe which uses a combination of vegetables like eggplant, capsicum, garlic and potato - all enhanced by olive oil from Spain. This recipe for Tumbet was developed by renowned food writer John Newton, whose works regularly appear in Australian newspapers and magazines. Ingredients 3 medium red capsicums 3 medium eggplants 3 medium potatoes for frying 12 tomatoes 1 head of garlic, peeled 2 onions, sliced Fresh thyme or dried oregano 1 ½ cups of red wine Enough extra virgin olive oil from Spain for medium deep frying
First make your tomato sauce. Slice onions and fry in olive oil until soft and transparent. Skin and dice tomatoes and add to onions. Add the peeled, whole cloves of 1 head of garlic. Slurp in the red wine. Simmer slowly, grinding in black pepper to taste. You want to reduce it to 3/4 of its volume – a thick, dark sauce. Cut enough eggplants into 1cm thick rounds, salt, and leave for 30 minutes. Cut the capsicum into broad 8cm long strips. Slice the potatoes into 1cm thick rounds. Pour a good dollop of olive oil into the bottom of a heavy, wide fry pan, preferably earthenware or cast iron, and when hot enough, fry first the potato, then the rinsed and dried eggplant slices, then the red capsicums. Drain each on kitchen paper and then arrange in layers in another, deeper earthenware dish for the oven: first the potato, then the eggplant and finally the red capsicums. Just before removing the sauce from the heat, stir in a good amount of fresh thyme (or dried oregano), then pour the sauce over the vegetables and bake in a medium oven for 20 minutes.