Filipino Vegetable Bake

Ingredients

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

Method

1. Start by preheating your oven to 180°C (350°F). Slice 1 eggplant and 2 zucchini into 1/4-inch thick rounds. Dice 2 tomatoes into small cubes. In a large bowl, combine the sliced vegetables with 80 ml of olive oil, ensuring each piece is well-coated. Season generously with fine sea salt and black pepper, then toss in your choice of herbs, such as thyme or oregano, to infuse the vegetables with aromatic flavors.
2. In a large oven-safe skillet or baking dish, arrange the seasoned eggplant, zucchini, and tomatoes in layers. Begin with a layer of eggplant, followed by zucchini, and then tomatoes. Repeat the layers until all vegetables are used, ensuring they are evenly distributed for balanced cooking.
3. Place the skillet on the stove over medium heat. Add a finely chopped onion to the pan and cook slowly, stirring occasionally, until the onion becomes translucent and soft. This will take about 5 to 7 minutes, and the aroma of the softened onion will signal it's ready.
4. Once the onion is soft, remove the skillet from the stove and transfer it to the preheated oven. Bake the vegetable mixture for about 25 to 30 minutes. You'll know it's done when the vegetables are tender and the top layer has a slight golden-brown color, indicating the flavors have melded together beautifully.
5. Remove the skillet from the oven and let it cool slightly. Taste the vegetable bake and adjust the seasoning with more salt and pepper if needed. Serve the Filipino Vegetable Bake warm, allowing the flavors to shine through, and enjoy it as a delightful side dish or a light main course.