Torly (Egyptian Vegetable Bake)

• Eggplant 3 medium
• Tomato 4 large
• Onion 1 medium
• Garlic 4 cloves
• Green bell pepper 1 large
• Olive oil 5 tbsp
• Cumin 1 tsp
• Salt 1 tsp
• Potato 2 medium
• Zucchini 2 medium

How to Make It

• 1

  Slice the eggplants into thick rounds, salt them lightly, and set aside for 15 minutes to draw out moisture.

• 2

  Chop the onion, tomatoes and bell pepper into bite-sized chunks, and mince the garlic. Peel the potatoes and slice them into thin rounds about 5 mm thick. Slice the zucchini into thick rounds.

• 3

  Pat the eggplants dry and sauté them in batches in a large skillet with 3 tablespoons of olive oil until lightly colored.

• 4

  In a large baking dish, combine the sautéed eggplants, potatoes, zucchini, tomatoes, onion, bell pepper and minced garlic.

• 5

  Drizzle with the remaining olive oil, sprinkle with cumin and salt, and toss everything until well coated.

• 6

  Cover the dish with foil and bake in a preheated oven at 190°C for 40 minutes.

• 7

  Remove the foil and bake for another 10-15 minutes, until the potatoes are tender when pierced and the juices have reduced into a rich sauce.

• 8

  Let it rest for 5 minutes before serving to ensure the flavors meld together beautifully.