Dish

Tombet

Layered Vegetable Casserole

Tombet is a dish made with layers of sliced potatoes, eggplant, and red bell peppers, all baked in a tomato sauce. The vegetables are seasoned with garlic, thyme, and bay leaves, and the tomato sauce is made with onions, garlic, and red wine. The dish is typically served hot, and can be enjoyed as a main course or as a side dish. It is a great way to use up leftover vegetables, and can be easily adapted to suit your tastes.

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Vegetable Dish

Origins and history

Tombet is a traditional dish from the Balearic Islands in Spain, and is believed to have originated in the 18th century. It was originally a peasant dish, made with whatever vegetables were available, and was often served with bread and olive oil. Today, it is a popular dish throughout Spain, and is often served as a main course or as a side dish.

Dietary considerations

Vegetarian, vegan, gluten-free

Variations

There are many variations of tombet, depending on the region and the cook. Some recipes call for the addition of meat, such as ground beef or pork, while others use different vegetables, such as zucchini or mushrooms. Some recipes also call for the addition of cheese, such as mozzarella or feta.

Presentation and garnishing

Tombet can be presented in a variety of ways, depending on the occasion. It can be served in a large baking dish, or in individual ramekins. It can also be garnished with fresh herbs, such as parsley or basil.

Tips & Tricks

To make the dish even more flavorful, try adding a pinch of smoked paprika or cumin to the tomato sauce. You can also experiment with different vegetables, such as sweet potatoes or butternut squash.