Filipino Vegetable Bake 2

Ingredients

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

Method

1. Start by washing and drying 1 eggplant, 2 zucchini, and 2 tomatoes. Slice the eggplant and zucchini into 1/4-inch rounds and the tomatoes into slightly thicker slices. Lay them out on a large tray, sprinkle generously with fine sea salt, and let them sit for about 10 minutes to draw out excess moisture. This step enhances flavor and prevents the vegetables from becoming soggy during baking.
2. Preheat your oven to 180°C (350°F). While waiting, pat the vegetables dry with a clean kitchen towel to remove the drawn-out moisture. Drizzle 80 ml of olive oil over the vegetables, ensuring each piece is lightly coated. Season with black pepper and your choice of herbs, such as thyme or oregano, for added aroma.
3. In a large ovenproof skillet or baking dish, layer the eggplant slices at the bottom, followed by a layer of zucchini, and then a layer of tomatoes. Repeat the layers until all the vegetables are used up, creating a colorful pattern. This layering helps the flavors meld together as they bake.
4. Place the skillet on the stove over medium heat and add a finely chopped onion. Cook the onion slowly until it becomes soft and translucent, about 5 minutes, stirring occasionally. This forms the aromatic base of the dish.
5. Transfer the skillet to the preheated oven and bake for about 25-30 minutes. The vegetables should be tender and slightly caramelized on the edges, with the tomatoes releasing their juices to create a light sauce. The top should have a slight golden hue, indicating it's ready.
6. Remove from the oven and let it cool slightly. Taste a small piece of each vegetable to check the seasoning, adjusting with more salt or pepper if needed. Serve the Filipino Vegetable Bake 2 warm, allowing the flavors to shine through, perfect for sharing at the family table.