This is a good old Italian recipe that makes an appearance on our menu every once in a while. It’s brimmin’ with Old World flavors and looks damn good on the plate. It’ll keep your main courses from gettin’ boring.

　　

Ingredients

feeds 4 to 6

　　

The Veggies

1 1/2 pounds eggplant

　　Kosher salt

　　2 medium zucchini

　　5 tablespoons olive oil

　　1/2 large onion, slivered

　　Black pepper

　　3 large cloves garlic, chopped

　　1 can (14 1/2 ounces) diced tomatoes

　　

The Garnish

2 cup freshly grated Parmigiano-Reggiano cheese

　　20 fresh basil leaves, chopped

　　

Step 1

Peel the eggplant and cut into 1-inch-thick rounds. Put them in a colander and sprinkle with salt. Let the eggplant sit and “weep” for 30 minutes to an hour. Then, if it’s seedy, wipe off the seeds and squeeze the rounds firmly between paper towels to blot up all the moisture. Stack the rounds and cut them into quarters. Slice the zucchini in half lengthwise and then into 3/4-inch slices.

　　

Step 2

Pour the oil into a skillet and heat over medium-high til hot and fragrant. Toss in the eggplant and fry for several minutes, til softened and tinged with brown. Grab a slotted spoon and gently remove the eggplant. Add more oil to the pan if it looks dry; then add the onions and season with salt and pepper. Cook for a couple of minutes, til they’re soft, then throw in the zucchini. Turn up the heat and stir-fry til tender-crisp. Add the garlic and cook for 1 minute more.

　　

Step 3

Dump the tomatoes in, juice and all, and give the dish a good stir. Gently stir in the eggplant and taste to see how it’s doing. Season with salt and pepper.

　　

Step 4

Scrape everything in the pan onto a good-looking platter and sprinkle with Parmigiano-Reggiano cheese. Toss the chopped basil on top of the finished dish and serve it up quick!

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