Lebanese Vegetable Bake 2

Ingredients

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

Method

1. Begin by washing the vegetables thoroughly. Cut the eggplant into 1 cm thick slices, the zucchini into 1 cm thick rounds, and the tomatoes into thin slices. Arrange the vegetables on a large tray, sprinkle them with fine sea salt, and let them sit for about 10 minutes. This helps draw out excess moisture and bitterness, especially from the eggplant.
2. After 10 minutes, pat the vegetables dry with a clean kitchen towel to remove the moisture and excess salt. 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, to enhance the flavors.
3. In a large, heavy-bottomed skillet or sauté pan, heat a bit of olive oil over medium heat. Add a finely chopped onion and cook slowly until it becomes soft and translucent, stirring occasionally to prevent browning. This should take about 5 to 7 minutes, and the onion should release a sweet aroma.
4. Once the onion is soft, begin layering the vegetables in the pan. Start with a layer of eggplant, followed by zucchini, and then tomatoes. Repeat the layers until all the vegetables are used. Pour any remaining olive oil from the tray over the top.
5. Cover the pan with a lid and reduce the heat to low. Allow the vegetables to cook gently for about 20 to 25 minutes. The eggplant should become tender and creamy, the zucchini soft, and the tomatoes should have released their juices, creating a flavorful sauce at the bottom of the pan.
6. Uncover the pan and check the consistency of the vegetables. They should be tender but not mushy, and the sauce should have thickened slightly. If needed, cook uncovered for a few more minutes to achieve the right texture.
7. Taste the vegetable bake and adjust the seasoning with additional salt and black pepper if necessary. Transfer the dish to a serving platter, allowing it to cool slightly before serving. This dish is best enjoyed warm, with a generous drizzle of olive oil and a sprinkle of fresh herbs on top.