Skillet-Braised Eggplant with Vegetables

Cooking method

1. Step 1:

   

   How do you braise eggplant with vegetables? Start by prepping everything. Use young, medium-sized eggplant and zucchini. Pick tomatoes that are juicy but firm — soft ones don't hold their shape and will fall apart into mush as you slice and cook them, ruining the look of the dish. Peppers with thick, fleshy walls taste best.

2. Step 2:

   

   Wash and dry the eggplant and zucchini and cut off the stem ends. If the zucchini has large seeds or a tough skin, remove them. Cut everything into small cubes.

3. Step 3:

   

   Try to cut all the vegetables to the same size and shape so the finished dish looks neat. Wash the bell pepper, remove the stem and seeds, and chop it.

4. Step 4:

   

   Wash the tomato, remove the stem, and cut it up.

5. Step 5:

   

   Use a wide skillet, 10–10½ inches (24–26 cm), so everything fits comfortably. I used a smaller one, which made the vegetables awkward to stir. Heat the skillet over high heat and add the oil. Once it's hot, lower the heat a little and add the eggplant. Fry, stirring now and then, until lightly browned — it took me about 4 minutes.

6. Step 6:

   

   Add the zucchini, pepper, and 2–3 tablespoons of hot water. You only need a little — just enough for the vegetables to braise without scorching, but not so much that they're swimming. That way they cook quickly and evenly.

7. Step 7:

   

   Stir and simmer over medium heat for about 3–4 minutes, until the zucchini softens. Test it gently with a fork. Don't miss the moment and overcook the vegetables, or they'll fall apart and lose both their looks and their flavor.

8. Step 8:

   

   Add the chopped tomato. Stir everything together, season with salt, and add the herbs. Simmer for a few more minutes.

9. Step 9:

   

   Give it all a gentle final stir and simmer a couple of minutes more, until the tomato has softened and the flavors come together. The dish is ready to serve.