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Flavorful eggplant and zucchini sauté served in a skillet.

Flavorful Eggplant and Zucchini Sauté

A simple and fresh sauté of eggplant and zucchini, perfect for weeknight meals or as a light lunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.