Vietnamese Vegetable Bake 2

Ingredients

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

Method

1. Start 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 them in a large bowl and drizzle with 80 ml olive oil. Season generously with fine sea salt and black pepper, tossing gently to coat each slice evenly.
2. Select a large, deep skillet or a wide pot with a lid. Heat it over medium heat and add a splash of olive oil. Once the oil is shimmering, add a finely chopped onion. Cook the onion slowly, stirring occasionally, until it becomes translucent and soft, releasing a sweet aroma.
3. Layer the eggplant slices over the softened onions, followed by the zucchini and then the tomatoes. This order helps the eggplant cook thoroughly as it needs the most time. Drizzle any remaining seasoned oil from the bowl over the top.
4. Cover the pan with a lid and reduce the heat to low. Allow the vegetables to cook gently, steaming in their own juices. Check occasionally, and when the eggplant is tender and the zucchini and tomatoes have softened into a cohesive, juicy mixture, the texture is right. This should be when the vegetables have melded together, and the eggplant is no longer spongy.
5. Remove the lid and taste the vegetable bake for seasoning. Add more fine sea salt and black pepper if needed. Sprinkle fresh herbs of your choice, like cilantro or basil, over the top for a burst of freshness. Serve the dish warm, allowing everyone at the table to enjoy the comforting, home-cooked flavors.