Caribbean Vegetable Bake 2

Ingredients

• 1eggplant
• 2zucchini
• 2tomatoes
• 80 mlolive oil
• herbs — chopped
• to tastefine sea salt and black pepper

Method

1. Start by washing 1 eggplant, 2 zucchini, and 2 tomatoes thoroughly under cold running water. Cut the eggplant and zucchini into thick slices, about 1/2 inch each, to ensure they hold their shape during cooking. Slice the tomatoes into slightly thinner rounds, around 1/4 inch, to allow their juices to mingle with the other vegetables. Sprinkle the slices with fine sea salt and let them sit for about 10 minutes to draw out excess moisture and bitterness from the eggplant.
2. After the vegetables have rested, pat them dry with a clean kitchen towel. In a large mixing bowl, combine the eggplant, zucchini, and tomatoes. Drizzle them with 80 ml of olive oil, ensuring each piece is well-coated. Season generously with black pepper and your choice of herbs, such as thyme or oregano, to infuse the vegetables with aromatic flavor.
3. Preheat your oven to 375°F (190°C). While the oven is heating, take a large ovenproof skillet or baking dish. Arrange the seasoned vegetables in the dish, layering them in a pattern if desired, to create a visually appealing presentation. This layering helps the flavors meld together as they bake.
4. Place the skillet on the stovetop over medium heat and add a finely chopped onion. Cook the onion slowly, stirring occasionally, until it becomes soft and translucent, about 5-7 minutes. This step builds a flavorful base for the bake.
5. Once the onion is soft, remove the skillet from the heat. Gently nestle the seasoned vegetables into the skillet, allowing them to absorb the onion's flavor. Cover the skillet with a lid or aluminum foil to trap steam and moisture, which will help cook the vegetables evenly.
6. Transfer the covered skillet to the preheated oven. Bake until the vegetables are tender and the edges are slightly caramelized, which should take about 30-40 minutes. The eggplant should be soft and creamy, while the zucchini and tomatoes should retain some texture.
7. Remove the skillet from the oven and uncover it. Taste a piece of each vegetable to check for seasoning, adding more fine sea salt if necessary. The dish should taste balanced, with the natural sweetness of the tomatoes complementing the savory eggplant and zucchini.
8. Serve the Caribbean Vegetable Bake 2 directly from the skillet, allowing everyone to help themselves at the table. The dish should be warm and inviting, with a harmonious blend of flavors that reflect the essence of Caribbean home cooking.