Mallorcan Layered Vegetable Bake

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Tumbet is a beloved rustic dish from the Balearic island of Mallorca, layering fried eggplant, zucchini, potatoes, and peppers under a rich garlic-tomato sauce. It is traditionally served as a main course with crusty bread or alongside grilled fish or meat. The slow bake melds the vegetables into a comforting, deeply savory casserole that tastes even better the next day.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 16 gFat
• 2.5 gSaturated Fat
• 38 gCarbs
• 8 gFiber
• 9 gSugar
• 5 gProtein
• 480 mgSodium
• 1050 mgPotassium
• 65 mgCalcium
• 2.2 mgIron
• 60 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the vegetables

• 2 medium eggplants, sliced 1/2 inch thick
• 2 medium zucchini, sliced 1/2 inch thick
• 3 medium russet potatoes, peeled and sliced 1/4 inch thick
• 1 red bell pepper, cut into wide strips
• 1 green bell pepper, cut into wide strips
• 1/3 cup extra-virgin olive oil, plus more for drizzling

For the tomato sauce and garnish

• 4 ripe tomatoes, chopped (or 1 14-oz can crushed tomatoes)
• 4 garlic cloves, thinly sliced
• 1 bay leaf
• 1 tsp granulated sugar
• 1 1/2 tsp sea salt, divided
• 1/2 tsp freshly ground black pepper
• 2 tbsp fresh flat-leaf parsley, chopped
• 1/2 tsp flaky sea salt, to finish

Directions

1. Preheat the oven to 375°F (190°C). Lightly salt the eggplant slices and let them rest on a tray for 15 minutes, then pat dry with paper towels.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until lightly golden on both sides, about 2-3 minutes per side, transferring to a plate as done.
3. Repeat with the zucchini and bell pepper strips, adding more oil as needed. In the same skillet, gently fry the potato slices for about 3 minutes per side until just tender but not fully cooked, then set aside.
4. Make the tomato sauce: warm 2 tablespoons of olive oil in a small saucepan over medium heat, add the garlic and cook 30 seconds until fragrant, then stir in the tomatoes, bay leaf, sugar, 1 teaspoon of salt, and the pepper. Simmer for 10 minutes until slightly thickened.
5. Spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish. Layer half the potatoes, then half the eggplant, zucchini, and peppers. Top with another third of the sauce.
6. Repeat the layering with the remaining vegetables, finishing with the rest of the tomato sauce on top. Drizzle generously with olive oil and sprinkle with the remaining salt.
7. Cover tightly with foil and bake for 30 minutes. Remove the foil and bake another 15-20 minutes until the top is bubbling and lightly caramelized at the edges.
8. Let the bake rest for 10 minutes so the layers set, then sprinkle with fresh parsley and flaky sea salt before serving.

Cook’s Notes

• Salting the eggplant first removes bitterness and excess moisture for better browning in the pan.
• For a lighter version, brush the vegetables with oil and roast them on sheet pans at 425°F instead of pan-frying.
• Tumbet improves overnight in the fridge – reheated leftovers develop a deeper, more harmonious flavor.
• Serve with crusty rustic bread to soak up the sauce, or pair it with grilled fish or roast chicken.
• A handful of toasted pine nuts or a sprinkle of grated Manchego on top adds extra richness before serving.

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