This simple to make Eggplant and Zucchini Sauté is a great way to use up fresh summer vegetables from your garden. Often, I also include red bell peppers in this easy Eggplant and Zucchini sidedish with a handful of Parmigiano Reggiano aka parmesan cheese and some fresh chopped basil.
If you like some great ways to use fresh vegetables try my eggplant recipe for Pasta alla Norma, Moma's Italian Potato Salad, or my families favorite Fried Zucchini Patties.
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If you don't have a garden, no problem, because these babies are available all year round at your local grocery store or farmer's market.
This Eggplant and Zucchini Sauté can be made as a side to any meal or as a meatless dish by itself.
Pair this dish with one of these main dishes:
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Here's Why You'll Love this Dish
- easy side dish to make and ready in no time
- a healthier way to eat your veggies
- kid friendly and great tasting
- versatile ingredient options and the kind of dish where you can add or take away your preferred vegetables
- parmesan cheese pairs very well with the texture of the vegetables making it comfort food
How Long Does Zucchini Last in the Fridge?
This all depends on whether you pick your zucchini and eggplant from your garden or buy it from your local grocery store or farmer's market.
Fresh uncooked zucchini picked from the garden can last up to 2 weeks refrigerated. Eggplant on the other hand will stay fresh refrigerated for up to 1 week. After a week, eggplant tends to turn brownish inside and acquires a bitter taste.
What Ingredients Go in this Dish?
This recipe is so easy to make with simple ingredients. This is what I usually put in this sauté:
- Eggplant
- Zucchini
- Bell Peppers
- Olive oil
- Tomato Paste or Tomato Sauce
- garlic cloves or garlic powder
- Parmiggiano Reggiano (or any Parmesan Cheese)
- Fresh Basil
These simple and on hand ingredients are what make this ideal as a summer side or main dish when you just don't know what to do with all those zucchini and eggplants.
How to Make Eggplant and Zucchini Sauté
Before starting any cooking, it's always good to prepare all your ingredients and have them ready. If you have watched "Selena + Chef" they call this Mise en Place. You won't need a lot of time to make this dish which makes it perfect for weeknight meals.
Take your vegetables and wash them under cold water. Peeling your Zucchini and Eggplant isn't necessary.
In a large skillet or frypan heat up the olive oil on medium heat. Toss the chopped garlic and sauté until fragrant, be careful it doesn't burn.
Add the cut vegetables. Season with salt and pepper and add tomato paste.
Stir to combine with a wooden spoon.
Let simmer on low heat for about 20 minutes or until the vegetables soften and the tomato paste has evenly covered the vegetables.
Once vegetables have softened transfer the vegetables to a large bowl and add remaining ingredients. Sprinkle fresh herbs and cheese on top.
Wait 1-2 minutes before serving as the vegetable dish will be very hot. I usually serve this right from the skillet to the dinner table without placing the vegetables in a serving platter.
Storage: This vegetable sauté stores very well. This is one of those recipes that tastes better when it sits over night. Store it in the fridge in a handy microwave safe airtight container. When you are ready to eat it, warm it up for a couple of minutes either on the stovetop or in the microwave and enjoy!
Top Tips
Cut your vegetables in chunks rather than in strips.
Zucchini and peppers can be cut in advance but don't cut the eggplant too far in advance as it will discolor and turn brown. You may also need to pat dry the eggplant if it is cut in advance to a slightly bitter taste.
Variations and Substitutions
Some ingredients you might consider adding, might include:
- Onions
- Sweet Potatoes
- French beans
- Carrots
- Shelled Edamame
- Red pepper flakes, hot chili peppers or hot oil
- fresh tomatoes
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
No it is not necessary to salt eggplant before sauteing. Just add the salt during the cooking process as it won't make a difference to the texture.
This all depends on the dish you are making and how you want the final product to look. Although large eggplant skin will be rather tough and you might want to peel it.
Soak eggplant in water for about 30 minutes with a couple of tablespoons of salt. This should take the bitterness away.
Main Dishes You'll Like
Recipe Details
Eggplant and Zucchini Saute
https://easyhomemaderecipes.caIngredients
- 1 garlic clove
- 3 tbsp olive oil
- 3 tbsp tomato paste
- 1 Eggplant large
- 2 Zucchini small
- 1 Red Pepper Optional
- 3 fresh basil leaves
- salt and pepper
- ½ cup parmesan cheese substitute with non dairy cheese or omit for Whole30
Instructions
- In a large skillet or frypan heat up the olive oil on medium heat. Toss the chopped garlic and sauté until fragrant, be careful it doesn't burn.
- Add the cubed eggplant, zucchini and pepper if adding. Season with salt and pepper and add tomato paste.
- Stir to combine with a wooden spoon. Let simmer for about 20 minutes or until the vegetables soften and the tomato paste has evenly covered the vegetables.
- Once vegetables have softened, turn off stove burner.
- You may transfer the vegetables to a large bowl or leave in the skillet to serve.
- Sprinkle the cheese on top of the vegetables. Add fresh basil. Let cool. Enjoy!
Notes
Top Tips
Cut your vegetables in chunks rather than in strips. Zucchini and peppers can be cut in advance but don't cut the eggplant too far in advance as it will discolor and turn brown.Nutrition
Pin for Later Here
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
nancy says
i love this veggie combo and i bet it is delicious with rice or noodles! Sounds like something I can make ahead and meal prep for the week!
Terri Gilson says
Love how summery and healthy this is!!
Colleen says
I finally harvested my first eggplant from the garden and this was a delicious way to use it. Such a fresh and flavourful way to enjoy the garden bounty!
AmyG says
Hi Colleen,
I'm glad you enjoyed it. Growing up, my mom used to make this often with our fresh garden vegetables. Lately, I'm appreciating this more and more. Something so simple, but delicious.
Vanessa says
What a delicious veggie side dish! Love the combination!
Bernice says
Great veggie combinations...I bet this is amazing either on rice or couscous. Pinning to try when all my garden veggies are plentiful.
AmyG says
Hi Bernice,
Yes for sure. You can also try corn meal for something different!
Josie says
I love summer vegetables especially in a saute. This tastes even better with cheese and fresh basil!