SKINNIER TUMBET (Aubergine, Peppers, Potato & Tomato). Vegan; make-ahead, fat-conscious

Savoury potato and ratatouille pie: substantial and delicious hot, warm or cold

updated 5/2023; first posted 2016

Skinny Tumbet: layered potato, courgette, aubergine & tomato pie
'...all of the intense flavour without excessive richness' Taster

6/7/16

Tumbet was a summer staple in the 67 kitchen until its incredible richness became too much for a health-conscious diet.  Skinnier Tumbet is adapted from a recipe by Sophie Grigson (daughter of Jane and now with her own show on Food Network) published many years ago in the Evening Standard.  

Tumbet is often described as a Mallorcan/Canary Islands version of ratatouille but it's not a stew - it's an oven-baked layered dish. 

Tumbet also contains potatoes and lots of olive oil. It's intensely savoury and multi-textured; in Spain it is sometimes served with meat.

This recipe is designed to cut fat sharply without losing flavour. 67goingon50 developed a method of cooking aubergines without using pots of oil in the recipe Marvellous Meatless Moussaka. The experience helped re-work the tumbet to produce a lighter, healthier but still delicious dish.  

67 made two skinny tumbets. One was sprinkled with crumbled (leftover) feta; the other was plain.  Both tasted good though the feta version makes a more nutritionally balanced dish.  

It's a straightforward recipe but some prep the day before -- cooking the vegetables and making the sauce -- reduces stress on the day. 

Cost: about £5.50 (5/23)
Serves: 6-8 as a side; 4-6 as main (recipe halves easily)

Ingred:
  
 1 large aubergine (about 8oz/225gm), in 1/4in/1/2cm discs

   1.5 lb/3/4 kilo waxy potatoes in 1/4in/1/2cm slices (67 used new potatoes; but really any also do if not overcooked) 

   3 peppers, any colour, deseeded and in 1/4in/1/2cm spears  
   olive oil, about 1/3 cup

   2 x 14 oz tins chopped tomatoes or passata (a little more expensive but smoother)
   3 cloves garlic grated
   3 sprigs fresh thyme or 1/2 tsp dried
   1/2-1 tbsp sugar (opt but counteracts the acidity of the tomatoes)
   pepper & salt

   feta cheese (opt)

Method:

Vegetables (start the day/night before):

1. Spread aubergines slices on a tray; sprinkle lightly with salt; leave 1 hour 
2. Place a large non stick fry pan over medium-high heat; pour in a thin layer of olive oil; add a single layer of potatoes; fry until lightly brown & just tender (the first side will take 5-7 mins; the 2nd, 4-5).  Drain on kitchen paper.  Continue until all the potatoes are used up. (if you have two large non-stick frying pans, this would be the time to use them); set aside
3. If necessary, spray pan with more olive oil; add peppers; fry until limp but still with a bit of bite; stir frequently (about 10 mins); drain on kitchen paper.  Turn off heat under both frying pans.
4. Put a large saucepan on high heat; add a generous tablespoon olive oil; when hot, add tinned tomatoes, garlic, thyme, pepper & a little salt (careful; it spits!) 
5. Bring to the boil, reduce heat to med high and allow to bubble 5 mins or until thick.  Add sugar; taste for seasoning.  Either blitz in a blender or mash to remove lumps. Set aside.
6. Rinse and pat dry aubergines; brush each slice lightly on one side with olive oil. 
7. Generously spray frying pan with olive oil.  Put aubergine slices -- unbrushed side down -- in one layer ; cook on med-high until brown & soft (about 6-8 mins 1st side; 5 mins other side for oven. Drain on kitchen paper. 
8. Air Fryer: preheat base to to grill on medium high OR roast at 180c/350F; generously spray aubergines on one side; cook on med-high - until brown & soft, maybe 6-8 mins.
9. If pre-preparing, keep vegetables separate; allow to cool one hour before covering and refrigerating.

Day of Preparation

1. Preheat oven to 350f/180c/170f/gas 
2. Brush a ceramic/glass baking dish 8inch/16cm square or equiv with olive oil. 
3. Spread a little tomato sauce on the bottom and cover with a layer of potatoes.  Season lightly with pepper and a bit of salt; cover with tomato sauce
4. Add a layer of aubergine and then peppers, feta if using and a thin layer of tomato sauce 
5. Repeat points 3 & 4 - there will probably be enough for a layer of potatoes on top
6. Pour remaining tomato sauce over.
7. Cover with greaseproof paper; bake 30-45 mins or until hot through
8. Serve hot, warm or cold

Comments:

'This lower-fat version has all of the intense flavour of the original without the excessive richness.  I love being able to eat this again.' Retired writer

Tips:
The final layer of potatoes is optional and the amount of potatoes can be reduced by a third but 67 thinks the extra potatoes make the dish more like a very interesting potato salad and complements the intensity of the tomato sauce 

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This recipe has been adapted by B  Lee/ Bright Sun Enterprises and may not be used commercially without the author's written permission.