Zucchini and Eggplant Sauté with Vegetables

Cooking method

1. Step 1:

   

   How do you make a skillet sauté of zucchini and eggplant with vegetables? Gather your ingredients. You'll need a simple mix of garden vegetables — feel free to add or leave out whatever you like or have on hand. Wash and dry all the vegetables and herbs well.

2. Step 2:

   

   Peel the carrot and onion. Cut the bell peppers in half and remove the stems, seeds, and cores.

3. Step 3:

   

   Cut the eggplant into rounds about ⅜ inch (1 cm) thick, then cut each round into quarters. Sprinkle the eggplant with salt and let it sit for 10–15 minutes while you prep the rest of the vegetables. Why salt the eggplant? It draws out any bitterness the eggplant might have.

4. Step 4:

   

   Cut the zucchini the same way — into rounds first, then each round in half. If you're using an older zucchini, peel off the tough skin first and scoop out the seeds that mature ones usually have. I used a young zucchini here.

5. Step 5:

   

   Cut the onion in half, then slice each half into half-moons or smaller pieces. Chop the carrot however you like — this time I cut it into rounds and half-rounds.

6. Step 6:

   

   It's best to cut the bell peppers into small cubes so they hold onto the most flavor in the finished dish. For contrast and color, use peppers of different colors if you can.

7. Step 7:

   

   Chop the tomato however you like. You can peel it first if you prefer. You can also turn it into a purée by blitzing it in a blender or grating it on the coarse side of a box grater.

8. Step 8:

   

   Heat the vegetable oil in a high-sided skillet over medium heat. Add the onion and carrot and sauté until golden. Stir now and then so they don't scorch.

9. Step 9:

   

   Next, add the bell pepper and cook, stirring, for about two more minutes.

10. Step 10:

    

    Rinse the eggplant and gently squeeze it dry with your hands. Add it to the skillet.

11. Step 11:

    

    Then add the tomato and salt to taste, stir everything well, reduce the heat to moderate, and cover. Simmer the sauté for about 20–30 minutes. The tomato should release its juices, which lets the vegetables braise rather than fry. Check after a couple of minutes to make sure there's enough liquid in the pan; if not, add a splash of water.

12. Step 12:

    

    Chop the herbs. If you're using garlic, mince it or press it. You can leave the garlic out.

13. Step 13:

    

    Add the zucchini to the skillet, stir, cover, and simmer another 10 minutes or so until everything is tender. If you're using a mature zucchini, add it along with the eggplant, since it needs a bit longer to cook.

14. Step 14:

    

    Stir the garlic and a pinch of your favorite spices into the finished sauté, mixing gently (you can skip this step).

15. Step 15:

    

    Sprinkle the dish with herbs, take it off the heat, and let the vegetables rest a while. Taste for salt and add more if needed.

16. Step 16:

    

    The sauté is ready — serve it up. Enjoy!