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Spanish Tombet


  • 1 large eggplant, sliced

  • 1 lb. (450g) sweet potatoes, peeled, sliced

  • 1 onion, chopped

  • 2 garlic cloves, chopped

  • 1 14oz. (400g) can chopped tomatoes

  • 1 red capsicum sliced

  • 2 handfuls spinach

  • 1 can chickpeas

  • 4 tbsp. olive oil

  • 2 bay leaves

  • 1 tsp. oregano

  • 1 tsp. thyme



  1. Cut the eggplant into slices and sprinkle with sea salt on both sides, then place on a paper towel and let it rest for about 20 minutes.

  2. Peel the sweet potatoes and cut into slices. In a large frying pan, heat 1 tbsp. of olive oil and fry the sweet potatoes for 5-10 minutes until golden brown.

  3. Layer the sweet potatoes on the bottom of an ovenproof dish, and season with sea salt and pepper.

  4. In the meantime, heat another tbsp. of oil in a pot and cook the onion, ​​garlic, and spices, for about 3 minutes.

  5. Add in the chopped tomatoes and bring to the boil. Cook uncovered for about 10 minutes in the meantime, occasionally stir until the sauce is reduced.

  6. In the pan, heat another tbsp. of oil and cook the sliced capsicum, for about 5 mins. Layer them on top of the sweet potatoes.

  7. Next, pat dry the eggplant, heat the last tbsp. of olive oil and fry it for about 5 minutes on each side until golden brown. Arrange the aubergine on top of the peppers.

  8. Top eggplant with chickpeas and spinach

  9. Remove the bay leaves from the tomato sauce and pour it over the layered vegetables and chickpeas.

  10. Place in the oven and bake for around 30 mins in 190C (375 F).

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