Flavorful Eggplant and Zucchini Sauté

why make this recipe

This dish cooks fast and tastes fresh. It uses simple vegetables and pantry spices. It makes a good weeknight meal or a light lunch. If you want a simple dessert after this, try the air fryer apple hand pies recipe for a sweet finish.

introduction

This Flavorful Eggplant and Zucchini Sauté mixes soft eggplant, tender zucchini, and bright tomatoes. The garlic and herbs give it a warm taste. It needs little oil and little time. You can serve it alone, over rice, or with bread.

how to make Flavorful Eggplant and Zucchini Sauté

Heat the skillet, add oil, then cook the onion and garlic until soft. Add the eggplant and zucchini and cook until they are tender. Stir in tomatoes, tomato paste, and the dried herbs. Let it simmer so the flavors join. If you want a heartier plate, serve it with a dish like Arabic mutton mandi or over plain rice.

Ingredients :

1 1/2 lb Eggplant
2 Zucchini, medium
4 cloves Garlic, minced
1 Yellow onion, large, diced
1 can Tomatoes
1 tbsp Tomato paste
1/2 tsp Basil, dried
1 tsp Oregano, dried
1/2 tsp Black pepper, freshly ground
1/2 tsp Red pepper flakes
1 tsp Salt
1/4 cup Olive oil, extra virgin
Fresh Parsley or Basil, for garnish

Directions :

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion and minced garlic; sauté until translucent.
3. Add the eggplant, zucchini, and cook until tender, about 5-7 minutes.
4. Stir in the canned tomatoes, tomato paste, basil, oregano, salt, black pepper, and red pepper flakes.
5. Simmer for another 10 minutes, allowing the flavors to meld.
6. Garnish with fresh parsley or basil before serving.

how to serve Flavorful Eggplant and Zucchini Sauté

Serve it warm. Spoon it over cooked rice, pasta, or polenta. Put it on toasted bread for a quick bruschetta. Add a dollop of yogurt or a sprinkle of feta for creaminess.

how to store Flavorful Eggplant and Zucchini Sauté

Cool to room temperature then put in an airtight container. Keep in the fridge for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat on the stove.

tips to make Flavorful Eggplant and Zucchini Sauté

• Cut vegetables to similar size so they cook evenly.
• Salt the eggplant lightly and wait 10 minutes, then pat dry to reduce bitterness (optional).
• Use a heavy skillet to keep even heat.
• Taste and adjust salt and red pepper flakes at the end.
• Add a splash of lemon juice before serving for brightness.

variation (if any)

• Add bell peppers or mushrooms for more vegetables.
• Stir in cooked chickpeas for extra protein.
• Use fresh basil instead of dried herbs for a brighter taste.
• Make it spicy by adding more red pepper flakes or a pinch of cayenne.

FAQs

Q: Can I skip the tomato paste?
A: Yes. The dish will be less thick but still tasty.

Q: Can I use other oils instead of olive oil?
A: Yes. Use any cooking oil, but olive oil gives better flavor.

Q: Is this dish gluten free?
A: Yes. The recipe has no gluten ingredients. Watch what you serve it with.

Q: Can I roast the vegetables instead of sautéing?
A: Yes. Roast at 425°F (220°C) until tender, then mix with tomatoes and herbs.

Q: How do I make it less spicy?
A: Reduce or leave out the red pepper flakes.

Conclusion

This simple sauté is a quick, healthy way to enjoy eggplant and zucchini. For a tested step-by-step version you can follow, see this Simple to Make Eggplant and Zucchini Sauté Recipe.

Flavorful Eggplant and Zucchini Sauté

A simple and fresh sauté of eggplant and zucchini, perfect for weeknight meals or as a light lunch.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course, Vegetarian

Cuisine: Mediterranean

Calories: 220

Ingredients Method Notes

Ingredients

  

Vegetables

• 1.5 lb Eggplant Cut into similar size for even cooking.
• 2 medium Zucchini Cut into similar size for even cooking.
• 1 large Yellow onion, diced Provides sweetness and flavor.
• 4 cloves Garlic, minced Aromatic and flavorful.
• 1 can Tomatoes Canned tomatoes work well for convenience.

Seasonings

• 1 tbsp Tomato paste Adds thickness and richness.
• 1/2 tsp Basil, dried For additional flavor.
• 1 tsp Oregano, dried Herbal complement.
• 1/2 tsp Black pepper, freshly ground For a little heat.
• 1/2 tsp Red pepper flakes Adjust for spice preference.
• 1 tsp Salt To taste.

Cooking Fat

• 1/4 cup Olive oil, extra virgin For sautéing.

Garnish (optional)

• to taste Fresh Parsley or Basil For garnish before serving.

Method

 

Preparation

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion and minced garlic; sauté until translucent.
3. Add the eggplant, zucchini, and cook until tender, about 5-7 minutes.
4. Stir in the canned tomatoes, tomato paste, basil, oregano, salt, black pepper, and red pepper flakes.
5. Simmer for another 10 minutes, allowing the flavors to meld.

Serving

1. Garnish with fresh parsley or basil before serving.
2. Serve it warm over cooked rice, pasta, or polenta, or on toasted bread for a quick bruschetta.

Notes

Cool to room temperature then store in an airtight container in the fridge for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat on the stove. Adjust salt and red pepper flakes at the end to taste.