Eggplant & Zucchini in Tomato-Garlic Sauce

By KatieT729

Ingredients

• 1/4 cupextra-virgin olive oil plus more for drizzling
• 1 shallot, finely chopped
• 6 medium garlic cloves, very thinly sliced
• 1 1/2 poundsripe tomatoes, cored, coarsely chopped
• 2 teaspoonskosher salt plus more for seasoning
• 2 bay leaves
• 1 poundChinese or Japanese eggplants (2–3 medium), cut into 1/4-inch rounds
• 1 poundzucchini (2–3 medium), sliced into 1/4-inch rounds
• 1/2 cupcoarsely chopped flat-leaf parsley, divided
• Freshly ground black pepper

Preparation

Step 1

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. Season to taste with salt. Stir in 1/4 cup parsley.

Grill vegetables until crisp-tender and drizzle sauce over. Garnish with extra parsley and serve warm or at room temp.