Description
Create a Flavorful Eggplant and Zucchini Sauté in 30 Minutes is a vibrant and delicious dish that showcases the natural flavors of fresh vegetables. This sauté makes for an ideal weeknight meal, bursting with the savory essence of garlic, herbs, and juicy tomatoes. Whether you’re serving it as a side dish or over grains for a satisfying main course, this quick recipe accommodates various tastes and dietary preferences. It’s not only easy to prepare but also low in calories and rich in nutrients, making it a wholesome choice for any occasion.
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 (optional)
Instructions
- Dice the eggplant and zucchini, chop the onion finely, and mince the garlic.
- Heat olive oil in a large skillet over medium heat. Sauté the onion and garlic until fragrant (about 2-3 minutes).
- Add diced eggplant and half a teaspoon of salt; cook for 5-7 minutes until softened.
- Stir in zucchini, canned tomatoes with juices, tomato paste, oregano, basil, red pepper flakes (if using), remaining salt, and black pepper.
- Reduce heat to low. Cover 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 (approximately 200g)
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg