How would you rate Eggplant and Zucchini in Tomato-Garlic Sauce? Divide vegetables among bowls; season to taste with pepper and garnish with remaining 1/4 cup parsley. Add shallot and cook, stirring often, until … © 2020 Condé Nast. To revisit this article, select My Account, then View saved stories. This was really bland & definitely NOT popular with the rest of my family, either. Had this with some of the left over chicken. Super yummy! Turn off heat and finish with lemon juice. ((Any variety can work)), Garbanzo beans (14 oz / 397 g can) - 1 can, rinsed and drained Great! Spooned over couscous (or quinoa for our GF'ers or salmon for our Paleo'ers), this is a simple weeknight dinner. Heat 1/4 cup oil in a large heavy skillet over medium heat. again. Enjoy over couscous. ((~2 cups)), Couscous - 1 cup, uncooked https://addapinch.com/parmesan-zucchini-and-eggplant-recipe Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today. Cook until vegetables are tender, about 5 minutes. Ad Choices, cup extra-virgin olive oil plus more for drizzling, pounds ripe tomatoes, cored, coarsely chopped, teaspoons kosher salt plus more for seasoning, pound Chinese or Japanese eggplants (2–3 medium), cut into 1/4-inch rounds, pound zucchini (2–3 medium), sliced into 1/4-inch rounds, cup coarsely chopped flat-leaf parsley, divided. I added salsa and black olives to the dish. Stir in tomatoes, 2 tsp. Put eggplant cubes in a colander set over a bowl. Eggplant and Zucchini Saute with Couscous: Enjoy a 14 day trial to our meal plan service, Eggplant - 1 lb, chopped If you want the veggie saute to be creamier, you can add a dollop of yogurt. Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" Drizzle oil over. Add garlic and cook until edges just start to brown, about 2 minutes. Restaurant recommendations you trust. Cook, stirring often, until tomatoes are juicy and broken down, about 5 minutes. ((Sub 2 cups cooked)), If not already done from Monday, prepare couscous by combining butter and water in a. Add shallot and cook, stirring often, until translucent, about 2 minutes. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Sprinkle salt liberally over the eggplant cubes; let … Season to taste with salt and pepper. All rights reserved. salt, and bay leaves. Cooking advice that works. Saute until the vegetables are tender, 8 to 10 minutes. Yeah, sorry, just mediocre. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. https://mealplans.cooksmarts.com/recipes/216-eggplant-and-zucchini-saute Add in eggplant and zucchini with a dash of salt, capers, and crushed tomatoes. Soupy texture and not much flavor. Stir in 1/4 cup parsley. As a caper lover, I would double the capers next time...they were a highlight. Stir in beans, paprika, and oregano. Heat 1/4 cup oil in a large heavy skillet over medium heat. To revisit this article, visit My Profile, then View saved stories. Add eggplants and cook, stirring often, until eggplants begin to soften, about 5 minutes. Recipes you want to make. Season to taste with salt. Stir in sliced zucchini, cover pan, and reduce heat to medium-low. Tired of dinner decisions? This simple saute can be made with any veggie combination but we chose to combine eggplant and zucchini in tonight's version.