Persian Vegetable Bake

Ingredients

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

Method

1. Begin by preparing the vegetables. Peel the eggplant and slice it into 1 cm thick rounds. Slice the zucchini and tomatoes to the same thickness. Lay the slices on a clean kitchen towel and sprinkle them generously with fine sea salt. Let them sit for 15 minutes to draw out excess moisture, which will help prevent sogginess during cooking.
2. While the vegetables are resting, finely chop a medium-sized onion. In a large, heavy-bottomed skillet, heat 40 ml of olive oil over medium heat. Add the chopped onion and cook slowly, stirring occasionally, until the onion becomes translucent and soft, about 10 minutes. This slow cooking brings out the sweetness of the onion, which will enhance the flavor of the dish.
3. Rinse the salted vegetables under cold water to remove excess salt, then pat them dry with a paper towel. Increase the heat to medium-high and add the remaining 40 ml of olive oil to the skillet. Add the eggplant slices first, cooking them in a single layer until they are golden brown on both sides, about 3 minutes per side. Remove the eggplant and set aside.
4. In the same skillet, add the zucchini slices and cook until they are lightly browned on both sides, about 2 minutes per side. Remove and set aside with the eggplant. Finally, add the tomato slices to the skillet, cooking them just until they begin to soften and release their juices, about 2 minutes per side.
5. Lower the heat to medium and return all the vegetables to the skillet, layering them alternately with the cooked onions. Sprinkle a generous amount of your preferred herbs over the top. Cover the skillet and let the vegetables cook together for another 10 minutes, allowing the flavors to meld and the vegetables to become tender.
6. Uncover the skillet and check the texture of the vegetables. They should be soft but still hold their shape, with the eggplant and zucchini fully cooked through and the tomatoes slightly saucy. Taste the dish and adjust the seasoning with more fine sea salt and black pepper if needed.
7. Transfer the Persian Vegetable Bake to a serving dish. This dish is best enjoyed warm, allowing the flavors to shine. Serve it as a side dish or a light main course, accompanied by warm bread for a complete Persian home-cooked meal.