Since I haven’t talked about food lately and the only other thing I have to report is work we’ve done on the house–which, really, is a broken record. Here’s what I made for dinner tonight. I’ve made it before and it rocks. Pardon the grammar, I am tired.
Majorcan Tumbet
from: Food & Wine
Makes 5 servings.
1 1/4 pounds Italian eggplant, 2 eggplants
3/4 pound Sweet pepper (I forgot to buy this at the store so we did without)
1 pound roma or round tomatoes, cored and quartered
1/4 cup unpeeled garlic, rinsed
1 garlic clove, minced
1 1/2 pounds small Yukon gold potatoes, peeled and chopped, 1/4 inch thick
2 cans oil packed sardines, boneless and skinless, drained (I only had 1 can and I didn’t drain but used the ‘packed’ in olive oil
2 teaspoons finely chopped fresh parsley (we just chopped a lot of parsley)
2 tablespoons all purpose flour
1/4 teaspoon sugar
1/3 cup water (didn’t add water to anything other than soaking the eggplant–which was more than 1/3 cup water)
olive oil
coarse salt & pepper
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