If you’re looking for a simple, healthy, and delicious meal to prepare for your family, this Eggplant and Zucchini with Veggies recipe is perfect! It’s packed with fresh flavors, and it’s so easy to make that even those with little cooking experience will have no trouble putting it together. This veggie dish is light, nutritious, and full of Mediterranean flavors, making it a great option for a family meal or a quick weeknight dinner. Let’s get started!
Ingredients:
- 2 eggplants, cut into cubes
- 4 cloves of garlic, minced
- 2 paprika (bell peppers), sliced
- 1 zucchini, cut into circular slices or half-moon shapes
- 3 tomatoes, chopped
- 100 ml water
- Salt, to taste
- Black pepper, to taste
- Olive oil, for cooking
- Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Prepare the Vegetables
- Wash and prepare all your vegetables. Cut the eggplants into cubes, slice the bell peppers into strips, and slice the zucchini into rounds or half-moons. Chop the tomatoes and mince the garlic.
- Lightly sprinkle salt over the eggplant cubes and let them sit for about 10 minutes to release excess moisture. Afterward, pat them dry with a paper towel.
Step 2: Sauté the Vegetables
- Warm a good splash of olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant, making sure it doesn’t burn.
- Toss in the eggplant cubes and cook them for about 5-7 minutes until they start to soften and turn golden brown.
- Add the sliced bell peppers and zucchini to the pan. Stir well and cook for another 5 minutes, allowing the vegetables to soften and absorb the flavors.
Step 3: Add the Tomatoes and Simmer
- Add the chopped tomatoes to the pan, along with the 100 ml of water. Stir everything together to combine.
- Season with salt and black pepper to taste. Reduce the heat to low and let the vegetables simmer for about 10-12 minutes, or until they are tender and the flavors have melded together.
Step 4: Serve and Garnish
- Once the vegetables are fully cooked and the sauce has slightly thickened, remove the pan from the heat.
- Transfer the dish to a serving platter and garnish with freshly chopped parsley for a burst of freshness.
Conclusion:
This Eggplant and Zucchini with Veggies recipe is an incredibly easy and wholesome dish that’s perfect for a family meal. The combination of tender eggplant, zucchini, bell peppers, and tomatoes creates a hearty yet light dish that’s bursting with flavor. It’s a great way to enjoy fresh vegetables, and the simple preparation makes it an excellent choice for busy days. Serve it as a side dish or enjoy it on its own with some crusty bread or rice. Your family will love it, and it just might become a new go-to recipe!