I had an abundant supply of green peppers, eggplant, and potatoes from my CSA, so I did a search for those ingredients and this dish popped up. I read that this tumbet tastes best with roasted meat such as lamb. We tried it and it was wonderful!
2 1/2 lbs eggplant, thinly sliced
kosher salt, about 1 T
3 green peppers, thinly sliced
3 lbs potatoes, thinly sliced
5 cloves garlic, chopped
1 lg onion chopped
1 jar spaghetti sauce with roasted garlic and onion
1 can Italian plum tomatoes or 4-5 fresh roma tomatoes chopped
1 c feta cheese
sprigs of thyme
20 basil leaves
cooking spray
salt and pepper
Sprinkle sliced eggplant with salt and set aside for 30 minutes or longer. Drain and wipe off moisture with a paper towel. Pre-heat oven to 400 degrees.
Cook onion and garlic in 1 T olive oil. Add jarred spaghetti sauce, tomatoes, thyme and basil and simmer for 30 minutes.
Toss eggplant, peppers, and potatoes with 2-3 T olive oil and spread on baking sheets. Roast until peppers start to darken and remove from oven (more authentically, you can pan fry all of these veggies in a large amount of oil).
Spray a 9x13 pan with cooking oil. Spread 1/2 c sauce on the bottom. Add a layer of eggplant with 1/2 c sauce spread on top. Sprinkle with 1/4 c feta cheese. Place layer of potatoes on top of cheese. Add 1/2 c sauce. Spread layer of peppers. Repeat layering until pan is full and end with sauce and feta.
Turn down oven heat to 350 degrees. Bake for 40 minutes.
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