To revisit this article, visit My Profile, then View saved stories. © 2020 Condé Nast. Restaurant recommendations you trust. Enjoy over couscous. ((Any variety can work)), Garbanzo beans (14 oz / 397 g can) - 1 can, rinsed and drained Stir in 1/4 cup parsley. Sprinkle salt liberally over the eggplant cubes; let … Great! Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. again. Add in eggplant and zucchini with a dash of salt, capers, and crushed tomatoes. ((Sub 2 cups cooked)), If not already done from Monday, prepare couscous by combining butter and water in a. How would you rate Eggplant and Zucchini in Tomato-Garlic Sauce? Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" Yeah, sorry, just mediocre. Saute until the vegetables are tender, 8 to 10 minutes. Had this with some of the left over chicken. Stir in tomatoes, 2 tsp. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Soupy texture and not much flavor. Ad Choices, cup extra-virgin olive oil plus more for drizzling, pounds ripe tomatoes, cored, coarsely chopped, teaspoons kosher salt plus more for seasoning, pound Chinese or Japanese eggplants (2–3 medium), cut into 1/4-inch rounds, pound zucchini (2–3 medium), sliced into 1/4-inch rounds, cup coarsely chopped flat-leaf parsley, divided. Put eggplant cubes in a colander set over a bowl. salt, and bay leaves. This simple saute can be made with any veggie combination but we chose to combine eggplant and zucchini in tonight's version. https://mealplans.cooksmarts.com/recipes/216-eggplant-and-zucchini-saute Heat 1/4 cup oil in a large heavy skillet over medium heat. Turn off heat and finish with lemon juice. Super yummy! Stir in beans, paprika, and oregano. Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today. Cook until vegetables are tender, about 5 minutes. Add shallot and cook, stirring often, until translucent, about 2 minutes. Season to taste with salt and pepper. I added salsa and black olives to the dish. Cook, stirring often, until tomatoes are juicy and broken down, about 5 minutes. https://addapinch.com/parmesan-zucchini-and-eggplant-recipe Heat 1/4 cup oil in a large heavy skillet over medium heat. Add shallot and cook, stirring often, until … To revisit this article, select My Account, then View saved stories. Divide vegetables among bowls; season to taste with pepper and garnish with remaining 1/4 cup parsley. Add eggplants and cook, stirring often, until eggplants begin to soften, about 5 minutes. ((~2 cups)), Couscous - 1 cup, uncooked Add garlic and cook until edges just start to brown, about 2 minutes. Eggplant and Zucchini Saute with Couscous: Enjoy a 14 day trial to our meal plan service, Eggplant - 1 lb, chopped The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Tired of dinner decisions? Drizzle oil over. All rights reserved. Season to taste with salt. Stir in sliced zucchini, cover pan, and reduce heat to medium-low. If you want the veggie saute to be creamier, you can add a dollop of yogurt. As a caper lover, I would double the capers next time...they were a highlight. Spooned over couscous (or quinoa for our GF'ers or salmon for our Paleo'ers), this is a simple weeknight dinner. Cooking advice that works. Recipes you want to make. This was really bland & definitely NOT popular with the rest of my family, either.