Tumbet

****** not tested yet ******

This is a Spanish dish

from New Vegetarian Cooking by Rose Elliot; p. 43

Ingredients:

• 2 large onions, cut into chunks
• 1 large eggplant, cut into chunks
• 1 potato (white or sweet), scrubbed and cut into chunks
• 2 red peppers, seeded and cut into chunks
• 3 zucchini, cut into chunks
• 1 head of garlic, cloves peeled but left whole
• bunch of flat-leaf parsley, chopped
• salt and freshly ground black pepper
• 6 - 7 T olive oil
• 2 c. ( 1 lb.) canned chopped tomatoes

Directions:

1. Put all of the raw vegetables and garlic, and parsley into a large shallow oven dish.  Mix together and smooth into a flat layer.
2. Sprinkle with salt and pepper; then pour the oil over them and top with the tomatoes.  Season again lightly with salt and pepper
3. Bake uncovered at 325 degrees F for 2 to 3 hours or until the vegetables are tender.