Mediterranean Eggplant And Zucchini Stir-Fry Recipe

About this recipe

A hearty and flavorful dinner dish featuring sautéed eggplant, zucchini, and yellow squash, infused with Mediterranean herbs and spices. Perfect for solution seekers looking for a satisfying eggetarian meal.

Ingredients

• 25 g Parsley
• 14 g On1Y Basil Leaves
• 250 g Small-Purple Brinjal (Baingan)
• 250 g Zucchini Green
• 250 g Organically Grown Green Capsicum
• 5Ltr Vittorio Pomace Olive Oil
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 75 Nos Oregano Sachet
• 200 g Cherry Tomatoes
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Wash and cut 2 eggplants, 2 yellow squash, 2 zucchinis, and 1 green pepper into 1/2-inch cubes.
2. 2. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 1 diced onion and 4 minced garlic cloves, sautéing until the onion becomes tender and translucent, about 5 minutes.
3. 3. Add the cubed eggplant, yellow squash, zucchini, and green pepper to the skillet. Stir and cook for 2 to 3 minutes to combine the flavors.
4. 4. Add 8 oz of diced tomatoes, 1/4 cup chopped parsley, 8 chopped basil leaves, 1 tsp salt, 1/2 tsp pepper, and 1/4 tsp oregano to the skillet. Stir well to distribute the seasoning.
5. 5. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and let the vegetables simmer, stirring occasionally, until tender, about 30 to 40 minutes.
6. 6. Serve hot as a standalone dish or alongside crusty bread or rice for a complete dinner.