Eggplant and Zucchini in Tomato-Garlic Sauce

By Dixie8686

Recipes & Menus | recipes

Eggplant and Zucchini in Tomato-Garlic Sauce
Serve this dish with grilled or roasted chicken, fish, or steak.

6–8 servings

Recipe by Melia Marden

Photograph by Mirabelle Marden

May 2012

Ingredients

• 1/4 cup extra-virgin olive oil plus more for drizzling
• 1 shallot, finely chopped
• 6 medium garlic cloves, very thinly sliced
• 1 1/2 pounds ripe tomatoes, cored, coarsely chopped
• 2 teaspoons kosher salt plus more for seasoning
• 2 bay leaves
• 1 pound Chinese or Japanese eggplants (2–3 medium), cut into 1/4-inch rounds
• 1 pound zucchini (2–3 medium), sliced into 1/4-inch rounds
• 1/2 cup coarsely chopped flat-leaf parsley, divided
• Freshly ground black pepper

Preparation

Step 1

Preparation

Heat 1/4 cup oil in a large heavy skillet over medium heat. Add shallot and cook, stirring often, until translucent, about 2 minutes. Add garlic and cook until edges just start to brown, about 2 minutes. Stir in tomatoes, 2 tsp. salt, and bay leaves. Cook, stirring often, until tomatoes are juicy and broken down, about 5 minutes.

Add eggplants and cook, stirring often, until eggplants begin to soften, about 5 minutes. Stir in sliced zucchini, cover pan, and reduce heat to medium-low. Cook until vegetables are tender, about 5 minutes. Season to taste with salt. Stir in 1/4 cup parsley.

Divide vegetables among bowls; season to taste with pepper and garnish with remaining 1/4 cup parsley. Drizzle oil over.

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