Eggplant and Zucchini Saute
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.
Servings: 4
Calories: 227kcal
Ingredients
- 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 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.
- Serve and enjoy!
Nutrition
Serving: 1/4 of Skillet (including cheese) | Calories: 227kcal | Carbohydrates: 22g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Cholesterol: 11mg | Sodium: 312mg | Fiber: 6g | Sugar: 9g