Chinese Vegetable Bake

Ingredients

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

Method

1. Start by preparing the vegetables. Dice 1 eggplant and 2 zucchini into bite-sized pieces, and slice 2 tomatoes into thin rounds. Place the eggplant and zucchini in a large bowl, drizzle with 40 ml of olive oil, and season with fine sea salt and black pepper to taste. Toss them well to ensure each piece is coated with oil and seasoning.
2. In a large, heavy-bottomed pan, heat the remaining 40 ml of olive oil over medium heat. Add a finely chopped onion and cook slowly, stirring occasionally, until the onion becomes translucent and soft, releasing its sweet aroma. This should take about 5 to 7 minutes, but focus on the change in texture and aroma rather than time.
3. Add the seasoned eggplant and zucchini to the pan with the softened onion. Stir gently to combine and ensure the vegetables are evenly distributed. Cook them over medium heat, stirring occasionally, until the eggplant becomes tender and the zucchini is slightly golden around the edges. The vegetables should be soft but still hold their shape.
4. Layer the sliced tomatoes over the top of the cooked vegetables in the pan. Sprinkle with your choice of herbs, such as fresh basil or cilantro, to add a fragrant note. Cover the pan with a lid and let it cook on low heat for about 10 minutes, or until the tomatoes soften and release their juices, melding with the other vegetables.
5. Remove the lid and give the vegetables a gentle stir. Taste the dish and adjust the seasoning with more fine sea salt and black pepper if needed. The dish is ready when the vegetables are tender, the flavors are well combined, and the aroma is inviting. Serve immediately, allowing everyone to share and enjoy this comforting Chinese Vegetable Bake.