West African Vegetable Bake

Ingredients

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

Method

1. Begin by washing the eggplant, zucchini, and tomatoes thoroughly under cold water. Cut the eggplant and zucchini into 1/2-inch thick slices, and the tomatoes into slightly thinner slices. Place the sliced vegetables in a large bowl, drizzle with 80 ml olive oil, and season generously with fine sea salt and black pepper. Toss the vegetables gently to ensure they are evenly coated with the oil and seasoning.
2. In a large, heavy-bottomed skillet or ovenproof pan, heat a little olive oil over medium heat. Add a finely chopped onion and sauté gently until it becomes translucent and soft, releasing its sweet aroma. This will form the base of your vegetable bake, providing depth of flavor.
3. Once the onion is soft, begin layering the seasoned vegetables over it in the pan. Start with a layer of eggplant slices, followed by zucchini, and then tomatoes. Repeat the layers until all the vegetables are used, finishing with a layer of tomatoes on top. Sprinkle your choice of herbs over the top layer to infuse the dish with their aroma and flavor.
4. Cover the pan with a lid or aluminum foil to trap the steam, and reduce the heat to low. Allow the vegetables to cook slowly, checking occasionally to ensure they are not sticking to the bottom of the pan. The vegetables are ready when they are tender and have absorbed the flavors of the herbs and onion, with the tomatoes on top becoming slightly caramelized and juicy.
5. Once the vegetables have reached the desired tenderness, remove the lid and taste the dish. Adjust the seasoning with additional salt and black pepper if necessary. Serve the West African Vegetable Bake warm, allowing the flavors to meld together, perfect for sharing at the table.