Recipe type: Vegetables
This provides almost an entire day’s servings of vegetables in one dish from a wide palate of colors (purple, red, white, green or yellow) so enjoy the bounty of summer!
- 2 lbs eggplant (any variety though dark purple is the best)
- 2 lbs zucchini (you could substitute any summer squash)
- 4 Tblspns Olive Oil
- 1 Large Onion chopped
- 2 Cloves garlic minced
- 1 lb ripe tomatoes (Beef Steak are the best but Early Girl are good too)
- 1-2 Tblspns fresh chopped parsley
- 1-2 Tblspns fresh chopped basil
- Cut eggplant and zucchini into one inch cubes, salt lightly, let stand for 30 – 60 minutes, then rinse and pat dry.
- (This is the America’s Test Kitchen trick)
- Pre-heat oven to 500 degrees
- Toss eggplant and zucchini in 2 tablespoons of olive oil
- Spread on baking sheet in single layer
- Roast for 30 – 40 minutes stirring every 10 minutes or so until brown and tender
- Set aside
- (I had never thought about it until I discovered ATK’s method but the eggplant and the zucchini take a lot longer to cook then the other items and a stove top method yielded a mushier texture even when the other ingredients were added later in the cooking. So this way you get the full flavors enhanced by roasting — but you do have to wash an extra pan or two!)
- In a heavy bottomed sauce pan or Dutch oven heat olive oil
- Add onions and cook until golden brown stirring frequently so they don’t stick to the bottom of the pan
- Add minced garlic and cook until you can just smell the garlic
- Stir in tomatoes (cored and chopped – some folks like to peel their tomatoes but a little skin doesn’t bother me)
- Cook for about 5 minutes or until they start to release their juices
- Gently add in the eggplant and zucchini until all the ingredients are thoroughly combined
- Cook until just heated all the way through
- Add parsley, basil and thyme
- Sample – Adjust seasonings and add salt and pepper to taste
- Serve with a crusty French or Italian bread and glass of wine.
The real keys to making this recipe perfection are two-fold: use the freshest of ingredients (perfect for gardeners) especially the herbs (no substituting dried for this recipe) and use a preparation tip that I got from America’s Test kitchen so I hope they don’t get mad at me for sharing it!
Calories: 217.5 Fat: 14g Saturated fat: 2g Carbohydrates: 20.6g Sodium: 159mg Fiber: 7.1g Protein: 6.7g