Colombian Vegetable Bake

Ingredients

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

Method

1. Start by preparing your vegetables. 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 large bowl, drizzle with 80 ml of olive oil, and season generously with fine sea salt and black pepper. Toss gently to coat each piece evenly with the oil and seasoning.
2. Heat a large, heavy-bottomed skillet over medium heat. Add a bit more olive oil if needed, then add finely chopped onion. Cook the onion slowly, stirring occasionally, until it becomes soft and translucent. This will form the flavorful base for your vegetable bake.
3. Once the onion is ready, begin layering the vegetables in the skillet. Start with a layer of eggplant slices, followed by zucchini, and then tomato. Repeat the layers until all the vegetables are used up, ensuring each layer is slightly overlapping. Sprinkle herbs of your choice, such as thyme or oregano, between the layers for added flavor.
4. Reduce the heat to low and cover the skillet with a lid. Allow the vegetables to cook gently, steaming in their own juices. The bake is ready when the vegetables are tender and have absorbed the flavors of the herbs and onion, with the eggplant becoming particularly soft and creamy.
5. Before serving, taste a piece of each vegetable for seasoning. Adjust with more fine sea salt and black pepper if needed. Serve the Colombian Vegetable Bake warm, straight from the skillet, allowing everyone at the table to help themselves.