Eggplant And Zucchini In Tomato Garlic Sauce
Created by Bergy on June 15, 2012
- Servings: 8
- Prep Time: 15m
- Cook Time: 20m
- Recipe #5728
Ingredients
- 3 tablespoons oil (extra virgin olive oil, save some for drizzling)
- 1 shallot, finely chopped
- 6 large garlic cloves, thinly sliced
- 1 pound tomatoes (ripe, cored, coarsely chopped)
- 1/2 cup tomato juice (optional)
- 1 teaspoons kosher salt (save some for seasoning)
- 2 bay leaves (medium size)
- 1 pound eggplant (chinese/japanese eggplants, cut into 1/4 inch rounds)
- 1 pound zucchini (medium sized zucchini, cut into 1/4 inch rounds)
- 1/2 cup flat leaf parsly, chopped, save 1/4 cup for garnish
- Pepper to taste
- 1 teaspoon cajun spice (optional)
How to Make
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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
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Step 2: Add garlic and cook for about 2 minutes. You want the edges to start to brown but not be over cooked.
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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
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Step 4: Add prepared eggplant slices and cook for about 5 minutes, stirring often
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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
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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
Nutritional Facts
- 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