Recipe type: Vegetables
Prep time: 
Cook time: 
Total time: 
Serves: 6
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
  1. Cut eggplant and zucchini into one inch cubes, salt lightly, let stand for 30 - 60 minutes, then rinse and pat dry.
  2. (This is the America's Test Kitchen trick)
  3. Pre-heat oven to 500 degrees
  4. Toss eggplant and zucchini in 2 tablespoons of olive oil
  5. Spread on baking sheet in single layer
  6. Roast for 30 - 40 minutes stirring every 10 minutes or so until brown and tender
  7. Set aside
  8. (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!)
  9. In a heavy bottomed sauce pan or Dutch oven heat olive oil
  10. Add onions and cook until golden brown stirring frequently so they don't stick to the bottom of the pan
  11. Add minced garlic and cook until you can just smell the garlic
  12. Stir in tomatoes (cored and chopped - some folks like to peel their tomatoes but a little skin doesn't bother me)
  13. Cook for about 5 minutes or until they start to release their juices
  14. Gently add in the eggplant and zucchini until all the ingredients are thoroughly combined
  15. Cook until just heated all the way through
  16. Add parsley, basil and thyme
  17. Sample - Adjust seasonings and add salt and pepper to taste
  18. 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!
Nutrition Information
Calories: 217.5 Fat: 14g Saturated fat: 2g Carbohydrates: 20.6g Sodium: 159mg Fiber: 7.1g Protein: 6.7g


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