Thai 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. Slice 1 eggplant, 2 zucchini, and 2 tomatoes into even, thin rounds, about 1/4 inch thick. This ensures they cook evenly. Place the sliced vegetables in a large bowl and drizzle with 80 ml of olive oil. Season generously with fine sea salt and black pepper to taste, tossing them gently to ensure each slice is well-coated.
2. Select a large, heavy-bottomed skillet or sauté pan to cook the base. Add a splash of olive oil and warm it over medium heat. Add finely chopped onion and sauté until they become translucent and soft, releasing a sweet aroma. This will take about 5 minutes, but focus on the change in texture and aroma rather than time.
3. Once the onions are soft, layer the eggplant slices at the bottom of the pan, overlapping them slightly. Follow with a layer of zucchini, then a layer of tomatoes. Repeat the layers until all the vegetables are used, ensuring the top layer is tomatoes. This layering helps the flavors meld together beautifully.
4. Cover the pan with a lid and reduce the heat to low. Allow the vegetables to cook slowly, steaming in their own juices. Check occasionally, and if the pan seems dry, add a little more olive oil. The vegetables are done when they are tender and have absorbed the flavors, which you can tell by their softened texture and the melding of their colors.
5. Once the vegetables are cooked to the desired tenderness, taste the dish and adjust the seasoning with more fine sea salt and black pepper if needed. Sprinkle with fresh herbs of your choice, such as basil or cilantro, for an added burst of flavor. Serve the Thai Vegetable Bake warm, allowing everyone at the table to share and enjoy this comforting dish.