Colombian Vegetable Bake 2

Ingredients

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

Method

1. Start by washing the vegetables thoroughly. Slice 1 eggplant, 2 zucchini, and 2 tomatoes into even, thin rounds, about 1/4 inch thick. This ensures they cook evenly. Place the slices in a single layer on a clean kitchen towel or paper towels to absorb excess moisture. Sprinkle the eggplant slices lightly with fine sea salt to draw out any bitterness, and let them sit for about 10 minutes.
2. While the eggplant is resting, prepare the herbs. Choose a mix of fresh herbs like cilantro, parsley, or oregano, and chop them finely until you have about 2 tablespoons. In a small bowl, combine the chopped herbs with 80 ml of olive oil, and season with fine sea salt and black pepper to taste. This mixture will infuse the vegetables with flavor as they bake.
3. In a large, heavy-bottomed skillet or sauté pan, heat a small amount of the herb-infused olive oil over medium heat. Add a finely chopped onion and cook gently until it becomes soft and translucent, stirring occasionally. This should take about 5 to 7 minutes, and the onion should not brown but become sweet and tender.
4. Preheat your oven to 180°C (350°F). In a large baking dish, start layering the vegetables. Begin with a layer of eggplant, followed by zucchini, and then tomatoes. Drizzle each layer with the herb-infused olive oil, ensuring each slice is lightly coated. Repeat the layers until all the vegetables are used, finishing with a layer of tomatoes on top.
5. Pour any remaining herb-infused olive oil over the top layer of tomatoes. Cover the baking dish with aluminum foil to trap the steam, which will help cook the vegetables evenly. Place the dish in the preheated oven and bake until the vegetables are tender and the flavors meld together, about 35 to 40 minutes. The vegetables should be soft but still hold their shape, and the top should have a slight golden hue.
6. Remove the foil and bake for an additional 10 minutes to allow the top to caramelize slightly. This step enhances the flavor and adds a slight crispness to the top layer. Once done, the vegetables should have a rich aroma, and the top should be lightly browned.
7. Taste a small piece of each type of vegetable to check for seasoning. Adjust with more fine sea salt and black pepper if needed. Serve the Colombian Vegetable Bake 2 warm, directly from the baking dish, encouraging everyone at the table to help themselves.