• 8 small potatoes or 4 large ones, sliced thin
  • 5 large garlic cloves, skins on
  • 1 large onion, cut into thick strips
  • 1 small zucchini, sliced
  • 1 long green pepper (Italian), cut into strips
  • 1 small eggplant, sliced
  • 1 small red pepper, cut into strips
  • Homemade tomato sauce (or good quality store bought)
  • Flour
  • Extra Virgin Olive Oil
  • Sea salt


  1. Wash and cut the vegetables as described above.
  2. Heat an inch of extra virgin olive oil in a frying pan.
  3. Fry the garlic cloves (skins on) to flavor the oil.
  4. Remove the garlic after a couple of minutes and reserve.
  5. You are going to fry the rest of the vegetables, one by one, then drain excess oil on paper towels (so have them ready)
  6. Start with the zucchini slices, which will fry for about 3 minutes. Remove onto paper towels and sprinkle with a bit of salt.
  7. Next fry the potatoes. These will take 5-10 minutes to fully cook. Remove when golden brown and cooked through.
  8. The peppers can fry together, for about 5 minutes.
  9. Fry the onions for about 2 minutes. Make sure you are resting everything on paper towels after frying!
  10. Finally, dredge the eggplant slices in flour and fry for about 4 minutes, until browned and crispy.
  11. Now assemble the tumbet, which is similar to making a lasagna.
  12. Start with a layer of tomato sauce, then eggplant, zucchini, onion, pepper, and potato.
  13. Top with another layer of sauce, and a sprinkle of sea salt. You could also add in the garlic cloves (peel first) if you’d like.
  14. Bake for 25 minutes at 350°
  15. It isn’t traditional, but after baking you can add cheese and put it under the broiler. You could also crack a few eggs on top and broil until just cooked. Both would be delicious options!
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