Tombet - a Mallorcan Recipe
Serve with fish or meat, or serve as a vegetarian dish.
Some people put a layer of zucchini atop the potatoes, but the
traditional recipe does not include that vegetable.
If you like onions, you could fry a sliced onion and add it just
before the last layer of eggplant.
Passata di pomodoro is a tomato sauce which has been run through a
sieve. If you can't get passata, use a slightly watered tomato paste
(dilute 4 oz of tomato paste whit 4 ounces of water or tomato sauce).
Use the "no sugar added" tomato paste. You can also make your own
uncooked passata by pressing tomatoes through a sieve to get a rich,
smooth sauce.

2 medium potatoes
2 red bell peppers
1 eggplant
5 tomatoes
3 cloves garlic, minced
black pepper to taste
1 cup olive oil
1 tsp parsley
1/2 cup passata
salt

Peel and slice the egg plant into 1/2 inch thick slices.
Sprinkle with salt and turn into a colander.
Let stand for 30 minutes.
Make an "X" cut on the tops of the tomatoes.
Blanch for 1/2 minute in boiling water.
Rinse in cold water and peel.
Chop the tomatoes.
Wash and slice the potatoes, peppers and garlic.
The potatoes should be sliced 1/2 inch thick across the potato.
The peppers should be chopped into 4 large chunks.
Put the oil in a frying pan.
You may need to add a bit of oil later.
Saute the potato slices until they are a golden color.
Remove the potatoes and drain.
Saute the red peppers until they are tender.
Remove the peppers and drain.
Now, saute the eggplant slices.
Remove the eggplant and drain. You'll need more paper towels because
eggplant absorbs oil.
Fry the garlic and then remove from fire and drain.
In a casserole dish, layer the vegetables.
The bottom layer should be potatoes.
Then, cover those with half of the eggplant.
The next layer should be the tomatoes and the red peppers.
Season lightly with pepper.
Sprinkle the fried garlic over this layer.
The final layer should be the eggplant.
Drizzle the tomato sauce over the eggplant and sprinkle with the
parsley.
Bake at 350°F for 15 minutes.