Description
Eggplant and Zucchini Sauté brings garden-fresh veggies to your plate with a quick Mediterranean-style skillet dance. Sizzling herbs and olive oil make this simple side dish a perfect companion for grilled meats or your favorite grain.
Ingredients
Scale
Main Vegetables:
- 1.5 pounds eggplant
- 2 medium zucchini
- 1 large yellow onion
Seasonings and Aromatics:
- 4 cloves garlic
- 1 teaspoon dried oregano
- 0.5 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
Liquid and Supporting Ingredients:
- 0.25 cup extra virgin olive oil
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon tomato paste
- Fresh parsley or basil, chopped
Instructions
- Dice 1.5 pounds of eggplant and 2 medium zucchinis into uniform ½-inch cubes. Chop 1 large yellow onion and mince 4 garlic cloves finely.
- Pour ¼ cup extra virgin olive oil into a large skillet. Heat over medium temperature at 350°F for 2 minutes until shimmering.
- Add chopped onions and minced garlic to the hot skillet. Sauté for 2-3 minutes until onions become translucent and fragrant.
- Toss diced eggplant into the skillet with ½ teaspoon salt. Cook for 5-6 minutes, stirring every minute to prevent sticking.
- Introduce diced zucchini and 1 can of diced tomatoes to the skillet. Stir in 1 tablespoon tomato paste, 1 teaspoon dried oregano, and ½ teaspoon dried basil.
- Sprinkle remaining ½ teaspoon salt and ½ teaspoon black pepper over the vegetables. Add optional ½ teaspoon red pepper flakes for heat.
- Reduce heat to low at 250°F. Cover skillet and simmer for 18 minutes, stirring twice during cooking to blend flavors.
- Remove lid and check vegetable tenderness. Garnish with fresh chopped parsley or basil if desired. Serve immediately while warm.
Notes
- Salt draws moisture from eggplant, so let diced pieces sit for 15 minutes before cooking to prevent soggy texture.
- Cutting vegetables into uniform sizes ensures even cooking and consistent flavor throughout the dish.
- For a protein boost, add crumbled feta cheese or cooked chickpeas near the end of simmering.
- To make this dish more low-carb friendly, serve over cauliflower rice instead of traditional grains.
- Prep Time: 10 minutes
- Cook Time: 22-30 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 164 kcal
- Sugar: 6 g
- Sodium: 648 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg