Lamb ribs with Tumbet (a vegetable casserole)

Ingredients for 4 people

12 lamb ribs

2 medium-sized eggplants

2 medium-sized zucchinis

4 red peppers

8 medium-sized potatoes

8 garlic cloves

1 kilogram of ripe tomatoes

2 dried bay leaves

Olive oil and salt

Preparation:

Fry the lamb ribs and a few cloves of garlic in a pan and then place on a dish. Peel the potatoes and cut into thin slices. Slice the egg plant and zucchini into similar-sized slices, cover in salt and leave for a few minutes. Meanwhile quarter the peppers and remove all the seeds. Wash all the vegetables and drain them.

Peel the tomatoes and chop into small pieces. Heat the oil in a frying pan and fry the tomatoes for a few minutes until they resemble a sauce. Season with salt and pepper.

Fry the potatoes. Dab them dry and place them on top of the lamb ribs. Fry the egg plant slices in the same oil, dab them dry and layer them over the potato. Do the same with the zucchinis. Now fry the peppers, garlic and bay leaves over a low heat. Let the mixture dry off before arranging on top of the zucchinis. Pour the tomato sauce over the whole dish. It can be served hot or at room temperature.

zucchinis. Pour the tomato sauce over the whole dish. It can be served hot or luke warm.