For the sauce
400g/14½oz canned chopped tomatoes
1 tsp fresh oregano, plus extra for serving
1 tbsp garlic infused oil
50ml/1¾fl oz extra virgin olive oil
For the tumbet
dash olive oil
Knob lactose/dairy free butter
500g/1lb 1½oz baking potatoes, peeled and finely sliced
500g/1lb 1½oz eggplant, sliced
1 red pepper
salt and freshly ground black pepper
4 slices Manchego cheese
For the sauce, place the canned tomatoes, oregano, garlic oil and olive oil in a pan and simmer for 25 minutes.
Meanwhile, for the tumbet, preheat the oven to 180C/350F/Gas 4. Heat the oil and lactose free butter in a large frying pan.
Add the potatoes and fry for about 3-4 minutes until coloured. Remove with a slotted spoon and drain on kitchen paper.
Repeat with the eggplant, also draining on kitchen paper.
Slice the two peppers in half, scrape out and discard the seeds, then fry for two minutes until slightly blackened. Transfer to a plate lined with kitchen paper.
In an ovenproof dish, divide the potatoes into four piles. Top each with some eggplant, a pepper half and a slice of cheese. Secure with a cocktail stick.
To finish the sauce, cool slightly before blending until smooth (using a hand-blender). You can pass the sauce through a fine metal sieve for a really smooth finish.
Spoon the sauce over the tumbet and bake in the oven for 20 minutes.
Serve in wedges scattered with more oregano.
Recipe adapted from: Good Food