Eggplant And Zucchini In Tomato Garlic Sauce
Recipe: #5728
June 15, 2012
Categories: Side Dishes, Eggplant, Sunday Dinner, Wok/Stir-Fry Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, Zucchini, more
"You need to find the small thin Japanese or Chinese eggplants for this recipe. You may sub the larger ones but the thin small ones lend themselves best for this recipe. Eggplant, garlic and tomatoes what can possibly go better together? Very easy recipe to prepare. Have every thing ready in advance then just stir fry! This recipe is from the May 2012 Bon appetit magazine. Some modification by me to the recipe."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (200.4 g)
- Calories 99
- Total Fat - 6.2 g
- Saturated Fat - 1.1 g
- Cholesterol - 1.2 mg
- Sodium - 359.6 mg
- Total Carbohydrate - 9.6 g
- Dietary Fiber - 3.6 g
- Sugars - 5.5 g
- Protein - 3.2 g
- Calcium - 43.4 mg
- Iron - 1.1 mg
- Vitamin C - 21.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat 2 tablespoons oil in a large skillet or wok over medium heat. Add shallot and cook stirring often until translucent, about 2 minutes
Step 2
Add garlic and cook for about 2 minutes. You want the edges to start to brown but not be over cooked.
Step 3
Add tomatoes and 1 teaspoon salt along with the bay leaves. Cook stirring often for about 5 minutes. The tomatoes should be juicy and beginning to break down. If the tomatoes seem a bit dry add the 1/2 cup tomato juice
Step 4
Add prepared eggplant slices and cook for about 5 minutes, stirring often
Step 5
Add prepared Zucchini, cover pan and cook over medium low heat until the veggies are cooked, about 5 minutes, stir in half of the parsley, season with salt if necessary
Step 6
Serve adding some pepper, and if you want spicy add the cajun spice, garnish with remaining parsley and if you wish drizzle a bit of oil before serving
Tips
No special items needed.
1 Reviews
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