Quick Zucchini and Eggplant Sauté with Basil
1/2 pound zucchini
Quarter zucchini lengthwise, then cut in thirds crosswise. Cut eggplant in sticks of about the same size as zucchini pieces.
1/4 pound italian or japanese eggplant
2 tablespoons plus 1 teaspoon olive oil
salt and freshly ground pepper
2 large cloves garlic, chopped
1/2 pound ripe tomatoes, peeled seeded diced
or 1 14-ounce can plum tomatoes, diced
1 teaspoon dried thyme, oregano, or basil (optional)
3 tablespoons fresh basil or parsley, chopped
Heat 1 tablespoon oil in skillet, add eggplant, salt, and pepper and sauté 3 minutes. Remove to a plate.
Add 1 teaspoon oil to pan and heat over medium heat. Add garlic and stir a few seconds. Add tomatoes, salt, and pepper. Sauté about 2 minutes or until thick. Add eggplant and dried herbs to sauce, cover and cook over low heat 3 minutes. Add zucchini, cover and cook 5 minutes or until vegetables are tender. Add basil. Taste and adjust seasoning. Serve hot, cold, or at room temperature.
this is a great combination of flavors, I made it into a casserole and topped it with rice mozzarella.
Lewis, Merrionette Park, IL
Click Here to Comment on This Recipe