One Mallorcan-style vegetable side with separate layers of tender potato, eggplant and red pepper under a cooked garlic-tomato sauce, adapted for oven roasting.
120 gPotato
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80 gEggplant
60 gBell Pepper
120 gTomatoes
2 gGarlic
1.5 tbspWater
1 tbspOlive oil
To tasteSalt
To tasteBlack Pepper
Heat the oven to 220 °C. Toss all the potato slices with 4 ml oil, all the eggplant with 3 ml and all the pepper with 2 ml. Season lightly with salt. Arrange in separate sections in one layer on a parchment-lined metal tray. Roast for 25-30 minutes, turning halfway, until the potato is completely tender and the vegetables are lightly golden.
Meanwhile, mince all the garlic. Heat the remaining 3 ml oil in a very small saucepan and cook the garlic for 30 seconds without browning. Add all the tomatoes, water, salt and pepper. Simmer for 12-15 minutes, stirring, until the tomatoes form a thick pulpy sauce without a watery edge.
Reduce the oven to 180 °C. Arrange all the cooked potato in a small shallow ovenproof dish, cover with all the eggplant, then all the red pepper. Spoon all the thick tomato sauce over the layers. Bake at 180 °C for 10 minutes, rest for 5 minutes and serve the whole layered dish as one vegetable side portion. Meat, eggs, cheese and bread are not included.