Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, sauteed zucchini and eggplant. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Sauteed Zucchini and Eggplant is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Sauteed Zucchini and Eggplant is something which I have loved my entire life.
To serve, arrange eggplant and zucchini on a platter. Add in eggplant and zucchini with a dash of salt, capers, and crushed tomatoes. Stir in beans, paprika, and oregano. Put eggplant cubes in a colander set over a bowl.
To get started with this recipe, we must first prepare a few components. You can cook sauteed zucchini and eggplant using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Sauteed Zucchini and Eggplant:
- Make ready 1 large crispy zucchini
- Get 1 large fresh eggplant
- Get 1 Tbsp crushed garlic
- Make ready 1/2 tsp black pepper
- Get 1 tsp mixed herbs
- Prepare 2 Tbsp vegetable oil
- Prepare to taste Salt
Cover and stir every couple of minutes. Wash and chop all vegetables: peel and cube the eggplant, chop spring onions, peel and cut the carrots into circles, chop mushrooms, half or quarter tomatoes depending on the size. Heat a little olive oil in a deep pan. Add eggplant, green beans, mushrooms, and thyme.
Instructions to make Sauteed Zucchini and Eggplant:
- Toss eggplants and zucchini together and mix in the seasoning until evenly distributed
- Heat oil in a shallow saucepan on medium and stir in the garlic until fragrant
- Sautee the vegetables in the heated oil until desired level of doneness
- Enjoy with pasta or as is
Heat a little olive oil in a deep pan. Add eggplant, green beans, mushrooms, and thyme. In a large skillet over medium heat, heat oil. Add the zucchini, salt, pepper, thyme, and remaining Less Sodium Butter with Canola Oil. Stir in sliced zucchini, cover pan, and reduce heat to medium-low.
So that is going to wrap this up for this exceptional food sauteed zucchini and eggplant recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
