|I’m always on the lookout for recipes calling for either eggplant or zucchini as an ingredient – vegetables I really want to like, and want to use more of in everyday cooking. Mostly, I’ve been disappointed in the results I’ve obtained.
That’s why I didn’t have high hopes for the first version of this recipe when it came across my desk. However, with a lot of experimentation and tweaking, I came up with an iteration that pleased me – and as an added bonus, it’s easy to prepare.
The recipe is straightforward enough that no prep notes are needed. Try this as a side dish with roast beef, grilled steak, or roast chicken.
|¼ cup||Extra virgin olive oil|
|1||Bulb garlic, minced|
|1-29 oz. can||Whole tomatoes, with juice|
|2 tsp.||Kosher salt|
|1||Eggplant, sliced in ¼” slices, then quartered|
|2||Zucchini, sliced in ¼” slices|
|½ cup||Italian parsley, rough chopped|
|A/R||Ground black pepper|
|In a Dutch oven or large skillet, sauté shallot in olive oil until translucent, about 2 minutes. Add garlic, sauté for an additional minute. Add tomatoes, salt, and bay leaves. Stir frequently, until tomatoes are broken down.
Add eggplant and continue to cook, until eggplant is soft (if mixture gets too dry, add additional water). Add zucchini and reduce heat, continuing to stir frequently. Cook an additional 15 minutes or until all vegetables are tender. Remove bay leaves. Add parsley, additional salt and pepper to taste.
Just before serving, drizzle with additional olive oil, and garnish with additional parsley if desired.