Ingredients
Scale
- 1 1/2 pounds eggplant, diced
- 2 medium zucchini, diced
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper
- Fresh parsley or basil, chopped, for garnish (optional)
Instructions
- Prepare the vegetables: Dice eggplant and zucchini; chop onion and mince garlic.
- Sauté onions and garlic: Heat olive oil in a skillet over medium heat. Cook until fragrant (2-3 minutes).
- Cook eggplant: Add diced eggplant with 1/2 teaspoon salt. Cook for 5-7 minutes until softened.
- Incorporate zucchini and tomatoes: Mix in zucchini, diced tomatoes, tomato paste, oregano, basil, red pepper flakes (if desired), remaining salt, and black pepper.
- Simmer: Reduce heat to low, cover the skillet, and simmer for 15-20 minutes until vegetables are tender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 145
- Sugar: 6g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg