Go Back
Print

Eggplant and Zucchini in Tomato-Garlic Sauce

This summer side dish is perfect for a get together. It takes 30 minutes to put together and the ripe tomatoes and sliced garlic combine beautifully with the sauteed eggplant and zucchini. Once they meld for a bit, it becomes even more robust, flavorful and hearty. Serve with grilled meat and salad for a casual (or elegant) gathering of family and friends.
Course Side Dish
Cuisine Italian
Servings 6 - 8
Author The Cowgirl Gourmet found this recipe in the May 2012 issue of Bon Appetit

Ingredients

  • 1/4 cup extra-virgin olive oil plus more for drizzling when you serve
  • 1 shallot finely chopped
  • 6 medium garlic cloves sliced very thin
  • 1 1/2 lb. ripe tomatoes beefsteak or heirloom, cored and coarsely chopped (about 4 medium tomatoes)
  • 1 teaspoon kosher salt plus more for seasoning, if needed
  • 2 bay leaves
  • 1 lb. eggplant 2-3 medium sized Chinese, Japanese, regular or white eggplant, cut into 1/4" rounds (because my eggplant was a bit larger, I quartered it)
  • 1 lb. zucchini 2-3 medium assorted zucchini, golden and green, cut into 1/4" rounds (again, I quartered mine)
  • 1/2 cup organic chopped leaf parsley diced and divided into 1/4 cup servings
  • Freshly ground black pepper

Instructions

  1. Heat 1/4 cup oil in a large heavy skillet over medium heat. Add shallot and cook, stirring often, until translucent, about 2 minutes. Add the sliced garlic and cook until the edges just start to brown, about 2 minutes. Stir in tomatoes, 1 teaspoon salt and bay leaves. Cook, stirring often, until the tomatoes start breaking down and get super juicy, about 5 minutes.

  2. Add eggplant and cook, stirring often, until it begins to soften, about 5 minutes. Stir in zucchini and cover pan. Reduce heat just a touch and cook until vegetables are tender, about 10-15 minutes (or more depending on the density of your vegetables). Season to taste with a bit more salt and stir in 1/4 cup parsley.

  3. When ready to serve, add some freshly ground black pepper and garnish with remaining 1/4 cup parsley. Drizzle with olive oil.