Tumbet

Methods

• Preheat oven to 200º C. Butter a baking dish.
• Heat 1 tbsp oil in a non-stick pan on high heat. Lower heat and arrange potato slices in it and cook.
• 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.
• 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.
• Heat 1 tbsp oil in the same pan, add green capsicum slices and saute on high heat. Add salt and cook till lightly browned.
• Arrange these slices on top of brinjal slices.
• Heat 1 tbsp oil in the same pan, add tomatoes and garlic. Reduce heat and add ½ cup water, salt and mix well.
• 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.
• Keep the baking dish in the preheated oven and bake for 15 minutes.
• Serve hot.