Middle Eastern Vegetable Bake 2

Ingredients

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

Method

1. Begin by preparing your vegetables. Slice 1 eggplant, 2 zucchini, and 2 tomatoes into even rounds, about 1/4 inch thick. This ensures they cook evenly. Season the slices with fine sea salt and black pepper to taste, allowing them to sit for a few minutes to draw out excess moisture from the eggplant.
2. In a large skillet or sauté pan, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add finely chopped onion and cook slowly, stirring occasionally, until the onion becomes soft and translucent. This will form the aromatic base of your dish.
3. Add the eggplant slices to the pan, arranging them in a single layer. Cook them gently until they begin to soften and take on a light golden color. This step is crucial as it allows the eggplant to absorb the flavors of the oil and onion.
4. Next, layer the zucchini slices over the eggplant, followed by the tomato slices. Drizzle a bit more olive oil over the top if needed, ensuring the vegetables are well-coated. Sprinkle with your choice of herbs, such as thyme or oregano, to infuse the dish with a fragrant aroma.
5. Cover the pan with a lid and reduce the heat to low. Allow the vegetables to cook slowly, steaming in their own juices, until they are tender. The eggplant should be soft and the zucchini should yield easily to a fork, while the tomatoes will have released their juices, creating a flavorful sauce.
6. Once the vegetables are cooked to the desired tenderness, taste the dish and adjust the seasoning with additional salt and black pepper if necessary. Serve the Middle Eastern Vegetable Bake 2 warm, directly from the pan, encouraging everyone at the table to share and enjoy.