Tumbet

Method

1. Preheat oven to 200º C. Butter a baking dish.
2. Heat 1 tbsp oil in a non-stick pan on high heat. Lower heat and arrange potato slices in it and cook.
3. Heat 1 tbsp oil in another non-stick pan. Drain brinjal slices and saute, turning sides. Add salt and toss occasionally, till lightly browned on both sides.
4. Arrange cooked potato slices at the base of a buttered baking dish, followed by brinjal slices. Sprinkle ¼ tsp crushed black pepper on top of brinjal slices.
5. Heat 1 tbsp oil in the same pan, add green capsicum slices and saute on high heat. Add salt and cook till lightly browned.
6. Arrange these slices on top of brinjal slices.
7. Heat 1 tbsp oil in the same pan, add tomatoes and garlic. Reduce heat and add ½ cup water, salt and mix well.
8. Pour tomato mixture on top of green capsicum slices and spread evenly so that the juices penetrate to the bottom of the dish. Sprinkle salt on top.
9. Keep the baking dish in the preheated oven and bake for 15 minutes.
10. Serve hot.

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