Mallorcan tumbet | Spanish baked vegetables

Preheat the oven to 200 °C. Peel the potatoes and slice them into rounds about half a centimetre thick. Wash and slice the aubergines as well, then lightly salt them with half of the fine salt, let them stand for 10 minutes to release excess moisture, and finally pat dry.

Core and deseed the red bell peppers, and cut them into thicker strips or slices.

Line a large baking sheet with baking paper, arrange the potatoes, aubergine slices, and peppers on it. Drizzle with 50 ml of extra virgin olive oil, sprinkle with the remaining salt and half of the ground black pepper, then place in the oven for 20-25 minutes until the vegetables soften and turn lightly golden brown.