MAJORCAN TUMBET
Steps:
- 1. Preheat the oven to 375 degrees. Slice the eggplants on the diagonal 1/4 inch think. Soak the slices in a large bowl of well-salted water for 30 minutes. Drain and rinse the slices, then pat dry. 2. Line a large rimmed baking sheet with parchment paper. Core and seed the peppers, then slice them crosswise into thin rings. Put the pepper rings on the baking sheet, drizzle with 2 tablespoons of olive oil and toss well. Spread the peppers in an even layer on half of the baking sheet. Pile the tomatoes and unpeeled garlic cloves on the other half of the sheet and drizzle lightly with olive oil. Bake for 45 minutes, or until tender. 3. Meanwhile, line a baking sheet with parchment paper. Toss the potatoes with a little olive oil and spread them on the sheet in a single layer. Bake for 30 minutes, or until tender but not browned. 4. Heat 3 tablespoons olive oil in a large skillet. Add half of the eggplant and cool over moderately high heat, turning occasionally, until golden brown, 8 to 10 minutes. Drain on paper towels. Repeat with remaining eggplant. 5. Rub olive oil in a shallow 6-cup baking dish. Layer the potatoes in the dish and season with salt and pepper. Top with the eggplant and then the peppers, seasoning with salt and pepper. 6. Heat 1 tablespoon of olive oil in the skillet. Pass the tomatoes and garlic through a food mill directly into the skillet. Add the sugar, season with salt and pepper and simmer over moderate heat, stirring, until thickened and lightly caramelized, about 5 minutes. Stir in the water. Spoon the sauce over the vegetables and sprinkle with chopped parsley. Bake for 30 minutes, or until browned around the edges. Serve hot, warm or at room temperature.
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