Japanese 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, 2 zucchini, and 2 tomatoes into 1/4-inch thick rounds. Place the slices in a large bowl and drizzle with 80 ml olive oil. Season generously with fine sea salt and black pepper, tossing to ensure each piece is well-coated. This step allows the vegetables to absorb the seasoning and oil, which enhances their flavor during cooking.
2. Preheat a large, deep skillet over medium heat. Add a bit more olive oil to the pan if needed. Once the oil is shimmering, add the sliced eggplant in a single layer, cooking until it begins to soften and turns a light golden brown on each side. Remove the eggplant from the pan and set aside.
3. In the same skillet, add the zucchini slices. Cook them until they are tender and slightly translucent, with a hint of golden edges. Remove the zucchini and set aside with the eggplant.
4. Add the tomato slices to the skillet, cooking them just until they start to soften and release their juices. This should take only a few minutes, as you want them to maintain some structure. Remove the tomatoes and set them aside with the other vegetables.
5. Return all the cooked vegetables to the skillet, layering them in a visually appealing way. Sprinkle your choice of herbs over the top, such as fresh thyme or oregano, to add a fragrant aroma and depth of flavor.
6. Cover the skillet with a lid and reduce the heat to low. Allow the vegetables to cook together for a few more minutes, until they are all tender and the flavors have melded. The dish should have a cohesive, soft texture, but the vegetables should still hold their shape.
7. Taste the vegetable bake for seasoning, adjusting with more fine sea salt and black pepper if necessary. Serve the dish warm, ideally in the skillet, to maintain the rustic, home-cooked feel typical of Japanese family meals.