Tumbet

Instructions

1. Peel the potatoes and cut them into thin rounds, then fry them in hot oil until golden.
2. Cut the aubergines and peppers into strips, fry them separately, then drain them on paper towels.
3. In a casserole dish, sauté the chopped onion and garlic in a little oil.
4. Add the grated tomatoes and the purée, season with salt and pepper, and add a pinch of sugar. Let it reduce for 10 minutes.
5. In an ovenproof dish, layer the potatoes, aubergines, peppers and tomato sauce.
6. Bake at 180 °C for 20 minutes, until the tumbet is hot through and slightly melted together.
7. Serve warm or cold, optionally with a fried egg on top.