Quick Zucchini and Eggplant Sauté with Basil

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Quick Zucchini and Eggplant Sauté with Basil

 

1/2 pound zucchini

1/4 pound italian or japanese eggplant

2 tablespoons plus 1 teaspoon olive oil

salt and freshly ground pepper

2 large cloves garlic, chopped

1/2 pound ripe tomatoes, peeled seeded diced

or 1 14-ounce can plum tomatoes, diced

1 teaspoon dried thyme, oregano, or basil (optional)

3 tablespoons fresh basil or parsley, chopped

Quarter zucchini lengthwise, then cut in thirds crosswise. Cut eggplant in sticks of about the same size as zucchini pieces.

 

Heat 1 tablespoon oil in skillet, add eggplant, salt, and pepper and sauté 3 minutes. Remove to a plate.

 

Add 1 teaspoon oil to pan and heat over medium heat. Add garlic and stir a few seconds. Add tomatoes, salt, and pepper. Sauté about 2 minutes or until thick. Add eggplant and dried herbs to sauce, cover and cook over low heat 3 minutes. Add zucchini, cover and cook 5 minutes or until vegetables are tender. Add basil. Taste and adjust seasoning. Serve hot, cold, or at room temperature.