Categories: dinner, vegetarian

Ingredients

• 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
• 1 red onion (optional)

Directions

1. Julienne zucchini and eggplant in sticks of about the same size.

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

3. Add 1 teaspoon oil to pan and heat over medium heat. Add garlic and stir a few seconds. (Add onion and cook until clear but still firm.)

4. Add tomatoes, salt, and pepper. Sauté about 2 minutes or until thick.

5. Add eggplant and dried herbs to sauce, cover and cook over low heat 3 minutes.

6. Add zucchini, cover and cook 5 minutes or until vegetables are tender.

7. Add basil. Taste and adjust seasoning.

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