Tumbet Recipe: A Healthy Casserole

Did I really just say it? Healthy and casserole in the same phrase? But it's true, this casserole is both flavorful and healthy. No fattening cream of soups in this dish. Only layers of vegetables (and tubers) and a little healthy fat coming from olive oil.

Several days after making it we're still enjoying eating Tumbet! On Saturday my husband discovered that a splash of lemon juice adds something to the flavors. It's an unauthentic addition I've made to the recipe. If you want something more authentic, leave it out. I hope you enjoy it as much as we did. Please remember to give ample time for the prep work. Also, take note that if you use a large stand alone, plug into the wall skillet browning the vegetables will take a fraction of the time of using a frying pan!

Tumbet makes a nice vegetarian main dish. I'd guess some lemon chicken or blackened chicken would make a nice accompaniment if you want to add in a meat dish and serve this on the side. A green salad and a crusty bread complete the meal would complete the meal. We simply ate the Tumbet with a side of crusty bread.

more when we reheated and it was even b

Prepare eggplant by slicing thinly and brown slightly on both sides in olive oil. Add potatoes andbell pepper..

Season well. Pour over the casserole.

Bake for 30 minutes and allow to cool before serving.*

*Note: When I reheated it again for supper tonight I put a little sheep's milk feta on my serving. Wow! Just wow!