Spanish Tombet

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SPANISH TOMBET WHAT YOU NEEDNED WHAT YOU NEED TO DO • 1 eggplant, sliced Cut the aubergine into slices and sprinkle with sea salt on both sides, then Serves: 4 place on a paper towel and let it rest for about 20 minutes. Prep: 10 mins • 1 lb. (450g) potatoes, peeled, sliced Cook: 60 mins Peel the potatoes and cut into slices. In a large frying pan, heat 1 tbsp. of • 1 onion, chopped olive oil and fry the potatoes for 5-10 minutes until golden brown. • 2 garlic cloves, chopped • 1 14oz. (400g) can chopped Layer the fried potatoes on the bottom of an ovenproof dish, and season tomatoes with sea salt and pepper. • 1 red bell pepper, sliced Nutrition per • 4 tbsp. olive oil In the meantime, heat another tbsp. of oil in a pot and fry the onion, garlic, serving: and spices, for about 3 minutes. 275 kcal 15g Fats Spices: Add in the chopped tomatoes and bring to the boil. Cook uncovered for 34g Carbs • 2 bay leaves about 10 minutes in the meantime, occasionally stir until the sauce is 2g Protein • 1 tsp. oregano reduced. • 1 tsp. thyme In the pan, heat another tbsp. of oil and fry the sliced pepper, for about 5 mins. Layer them on top of the potatoes. Next, pat dry the aubergine heat the last tbsp. of olive oil and fry it for GF DF about 5 minutes on each side until golden brown. Arrange the aubergine on top of the peppers. MP V Remove the bay leaves from the tomato sauce and pour it over the layered vegetables. Place in the oven and bake for around 30 mins in 375 F (190C)..

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