Indonesian 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. Slice 1 eggplant and 2 zucchini into 1/4-inch thick rounds. Cut 2 tomatoes into similar-sized slices. Place them in a large bowl and drizzle with 80 ml of olive oil. Season generously with fine sea salt and black pepper, tossing to ensure each piece is well-coated.
2. Preheat a large skillet over medium heat. Add a bit of the seasoned olive oil from the bowl to the pan. Once the oil is shimmering, add the eggplant slices in a single layer. Cook them slowly, turning occasionally, until they are golden brown and tender, about 5-7 minutes. Remove the eggplant from the pan and set aside.
3. In the same skillet, add more of the seasoned oil if needed, and then add the zucchini slices. Cook them until they are lightly browned and soft, about 4-5 minutes per side. Remove the zucchini from the pan and set aside with the eggplant.
4. Add the remaining seasoned oil to the skillet, and then add the tomato slices. Cook the tomatoes until they begin to soften and release their juices, about 3-4 minutes. The tomatoes should be soft but still hold their shape.
5. Return the eggplant and zucchini to the skillet with the tomatoes. Gently stir to combine, ensuring the vegetables are evenly distributed. Add a handful of your preferred herbs, such as basil or parsley, and stir them into the vegetable mixture.
6. Continue to cook the vegetable mixture over low heat, allowing the flavors to meld together. The bake is ready when the vegetables are tender and the mixture has a cohesive texture, with the tomatoes breaking down slightly to create a light sauce.
7. Taste the vegetable bake and adjust the seasoning with more fine sea salt and black pepper as needed. Serve the Indonesian Vegetable Bake warm, as part of a shared meal, allowing everyone to enjoy the rich, harmonious flavors.