Foodie Fridays: Yellow Zuchinni, Cherry Tomato and Eggplant Saute

Here’s a colourful dish that I made 100% from vegetables out of my garden and the gardens of friends. Anyone who has been overloaded with cherry tomatoes or zuchinni, as can be the case this time of year, will appreciate something new to do with them. However, I think the eggplant is the star player in this recipe.

Here is a way to sauté eggplant without using tons of oil. The eggplant rounds will be tender, stay together and taste better than you eggplant-haters could ever imagine. My husband, who usually detests eggplant, gingerly took a bite and bolted upright, declaring he could eat eggplant everyday if it always tasted like this. The intermingling flavours and textures of sweet juicy cherry tomatoes, crisp zuchinni rounds, juicy, meaty eggplant and basil will have you making this summer medley more than once. I served this with crusty bread, cheese, and a bean salad.

Compliments of Vegetarian Planet by Didi Emmons and a slight adaptation by yours truly…

This Foodie Friday is my first day of participation in the Fight Back Friday! Food Renegade Carnival. To read about this cool weekly carnival or to participate, check out this week’s post here. Are you a Food Renegade? (from the site) You know who you are — lovers of SOLE (Sustainable, Organic, Local, and Ethical) food, traditional food, primal food, REAL food, the list goes on. I believe that by joining together, our influence can grow, and we can change the way America (and the industrialized world) eats!

Enjoy!

Yellow Zuchinni, Cherry Tomato and Eggplant Sauté

Ingredients:

1 small eggplant, or 2-3 very small japanese (the long, skinny ones) eggplants (I used the latter)

2 tsp salt

2 Tbsp olive oil

2 lage garlic cloves, minced

1 cup cherry tomatoes

1 small yellow zuchinni (green is fine too, the yellow ones just look really pretty)

1/4 cup basil leaves, lightly packed and cut into strips

Directions:

Slice the eggplant into 1/2″ rounds. PLace into a colander, and salt the slices. Let eggplant sit for 30 minutes.

Rinse the eggplant with cold water. Then fold 7 or 8 paper towels (or use an old tea towel. Salt and eggplant don’t stain) into quarters to make small squares. Lay a slice of eggplant on one square and with another, press firmly to extract as much liquid as possible. This way the eggplant doesn’t soak up a lot of oil. Replace paper towel squares as they become soaked. If using a regular eggplant, cut into cubes. If using japanese eggplants, leave as is.

In a large frying pan (I like using cast iron, which actually increases the iron content in the tomatoes), heat the olive oil over medium heat. Add the eggplant and cook for 10 minutes, stirring often. Add the garlic, cherry tomaotes, and zuchinni and cook another 2 minutes or until the raw garlic flavour has dissipated. Add the salt, pepper, and fresh basil. Toss the eggplant well and serve.

Serves 4-6.

Related posts:

1. Foodie Fridays: Roasted Red Pepper and Tomato Soup
2. Foodie Fridays: Summer Fresh Salsa
3. Foodie Fridays: Hearty Tomato Lentil Veggie Soup
4. Quinoa & Soaked Mung Bean Salad with Wilted Greens and Cherry Tomatoes
5. Foodie Fridays: Mexican Bean and Rice Casserole

Tags: dinner, Foodie Fridays, recipe, summer