Peruvian Vegetable Bake

Ingredients

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

Method

1. Begin by washing the vegetables thoroughly. Slice 1 eggplant, 2 zucchini, and 2 tomatoes into even, thin rounds, about 1/4 inch thick. Lay the slices on a clean kitchen towel and sprinkle them lightly with fine sea salt. Let them sit for about 10 minutes to draw out excess moisture, which will help the vegetables cook evenly and prevent sogginess.
2. While the vegetables are resting, finely chop a small onion. Heat 40 ml of olive oil in a large skillet over medium heat. Add the chopped onion to the pan and cook slowly, stirring occasionally, until the onion becomes translucent and soft, releasing its sweet aroma. This will form the flavorful base of your bake.
3. Preheat your oven to 180°C (350°F). In a baking dish, start layering the vegetables. Begin with a layer of eggplant, followed by zucchini, and then tomatoes. Drizzle a bit of the remaining olive oil over each layer and season with a pinch of black pepper and your choice of herbs, such as oregano or thyme, to add a fragrant touch.
4. Continue layering the vegetables in the same order, ensuring each layer is well-seasoned and lightly drizzled with olive oil. Once all the vegetables are layered, pour any remaining olive oil over the top. The oil will help the vegetables roast evenly and develop a rich, golden color.
5. Cover the baking dish with aluminum foil and place it in the preheated oven. Bake until the vegetables are tender and the flavors meld together, about 30 minutes. Remove the foil and continue baking until the top layer of vegetables is slightly caramelized and the edges are crisp, indicating they are perfectly cooked.
6. Once the bake is done, remove it from the oven and let it cool slightly. Taste a small piece to check for seasoning, adjusting with more salt if necessary. Serve warm, allowing the flavors to shine through, and enjoy the dish as a centerpiece for a shared meal.