Eggplant and Zucchini Saute
https://easyhomemaderecipes.caThis 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.
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
- 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
Serving: 1Calories: 198kcalCarbohydrates: 13gProtein: 7gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 9mgSodium: 306mgPotassium: 656mgFiber: 5gSugar: 8gVitamin A: 526IUVitamin C: 23mgCalcium: 180mgIron: 1mg
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