Tumbet with a spicy tomato sauce.
In a large bowl place sliced aubergine, salt, and drizzle with 2 tbsp olive oil. (Add more if needed)
Place a griddle pan on a hob and heat through. Place sliced aubergine. May have to cook in batches. Cook until lightly charred on both sides. Place back in a large bowl. Do the same with the courgette.
In the meantime heat, a pan of salted water and when boiled parboil the potatoes 3-4 mins again do in batches do not overcrowd the pan. Drain and set aside before assembling. Take a deep casserole dish Add 1tbsp oil in the base assemble with 1 layer of aubergine, sliced peppers, courgette, and potatoes. And repeat until all ingredients are used up. Have potatoes as the final topping Finally drizzle with a good glug of olive oil.
Bake of 30 mins until potato topping is crispy and vegetables are tender.
Preheat the oven to 200C/Fan 180C/Gas 6.
In a roasting tin, place 4-6 fresh tomatoes drizzled with 1 tbsp oil. Bake for 20-25 mins. Remove and allow to cool. In a blender, place the remaining ingredients and blend until smooth.
In a pan 1 tbsp olive oil and chopped onion, sauté for five mins before adding tomato sauce. Bring to a boil and reduce heat to simmer uncovered for 15-20 mins. Add a pinch of sugar toward the end (optional).
To assemble; Cut veggie bake into squares, pour tomato sauce around the bake and finally garnish with sautéed spinach and crispy pieces.
1 large aubergine cut into rounds
2cougettes cut into rounds
2 large potatoes thinly sliced ( potatoes need to be cut thinner than other vegetables)
2 roasted red peppers (from a jar) cut into strips
Fresh spinach (sautéed in a little vegan butter and a sprinkling of garlic granules)
Crispy vegan bacon pieces to garnish
5 tbsp olive oil (more for drizzling)
For the sauce: This can be made in advance.
1 pack of tomatoes (salad tomatoes)
1 medium onion
4 cloves of garlic
4 tablespoons of extra virgin olive oil (reserve 1tbsp for drizzling over tomatoes… 1 to sauté onion).
Pinch of dried thyme
Salt and pepper to taste.