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

• - CHATCHAWAN Fresh Thai Round Eggplant
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1kg 1kg Green Pepper
• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 50G Picard Chopped Flat Parsley
• 114G Thai Taste Basil Leaves, 114G
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• 500 g Planet Organic Courgettes 500G
• 250G Shallot Onion - 250g
• - Tata Salt
• - Schwartz Oregano

Instructions

1. 1. Wash and cut 2 eggplants, 2 courgettes, 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 1 minced shallot, sautéing until the onion becomes tender and translucent, about 5 minutes.
3. 3. Add the cubed eggplant, courgettes, 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.