This Eggplant and Zucchini Sauté is a great way to use up fresh summer vegetables from your garden. And, if you don't have a garden, no problem, because these babies are available all year round at your local super market.
Often, I also include red peppers in this Eggplant and Zucchini Sauté with a handful of Parmigiana Reggiano and some fresh chopped basil.
This Eggplant and Zucchini Sauté can be made as a side to any meal or as a meatless dish by itself.
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Tips and Tricks
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.
Take your vegetables and wash them under cold water. Peeling your Zucchini and Eggplant isn't necessary so I'll leave it up to you and your personal preference.
Cut your vegetables on a cutting board so that they are roughly in 1 inch cubes. If you are adding peppers, you can slice them vertically
What Ingredients Can I Use for a Saute?
This recipe is so easy to make with simple ingredients. This is what I usually put in this saute:
- Olive oil
- Tomato Paste
- 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 a Vegetable Sauté Different
The beauty about cooking is that there is always opportunity to make something your own. Personalize this recipe by adding or taking away ingredients.
Some ingredients you might consider adding, might include:
- Sweet Potatoes
- French beans
- Shelled Edamame
- White wine or apple cider vinegar: use wine or vinegar to brown the vegetables and crate a glaze before adding tomato paste and allowing to simmer over stop top.
- Rice: serve over a bed of rice
- Spaghetti: toss mixture with spaghetti and serve together
- Gnocchi: toss with fried up potato dumplings and enjoy
Did I forget an ingredient? Add it, don't be shy. This is your recipe.
Reflection: Cooking is like science, you need to experiment with different combinations to come up with the perfect result (for you). But, don't worry if it's not perfect. Pat yourself on the back for trying, you deserve it! Just try and figure out what you did wrong and do it different next time.
Can I Make it Vegan?
Yes, you can make this eggplant and zucchini saute vegan. All you need to do it eliminate the cheese or substitute it by using nutritional yeast, or non dairy cheese.
Storing a Vegetable Sauté
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 dish. 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!
I don't recommend freezing this Eggplant and Zucchini Sauté.
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.
- 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
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Did you make this recipe? Leave a comment below and let me know how it turned out!
Eggplant and Zucchini Saute
- 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 to taste
- ½ cup of Parmiggiano Reggiano substitute with non dairy cheese or omit for Whole30
- 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.
- Serve and enjoy!