Description
Create a Flavorful Eggplant and Zucchini Sauté in just 30 minutes with this effortless recipe! This vibrant dish highlights the rich flavors of eggplant, zucchini, and tomatoes, making it an excellent choice for busy weeknights or casual gatherings. The combination of fresh garlic, onions, and aromatic herbs enhances the natural sweetness of the vegetables. Whether served as a side dish alongside grilled chicken or as a light main course over rice or quinoa, this Mediterranean-inspired sauté is sure to impress. Enjoy the simplicity and freshness that comes together in this delightful vegetable medley.
Ingredients
- 1 1/2 pounds eggplant, diced
- 2 medium zucchini, diced
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1 can (14.5 ounce) diced tomatoes, undrained
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper
- Fresh parsley or basil, chopped, for garnish (optional)
Instructions
- Dice eggplant and zucchini into bite-sized pieces. Finely chop onion and mince garlic.
- Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until fragrant (about 2-3 minutes).
- Add diced eggplant with half a teaspoon of salt. Cook for 5-7 minutes until softened.
- Stir in zucchini, diced tomatoes (with juices), tomato paste, oregano, basil, red pepper flakes (if using), remaining salt, and black pepper.
- Reduce heat to low, cover skillet, and simmer for 15-20 minutes until vegetables are tender. Garnish with fresh parsley or basil before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 185
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added depth of flavor, try experimenting with spices like cumin or paprika. You can substitute other vegetables like bell peppers or mushrooms based on your preference.