This week we featured three stars of every New England farm and garden, using really gorgeous round Sicilian eggplant from Farmer Dave’s, lovely zucchini from Kelly’s Farm, tomatoes from both, and amazing parsley and Thai basil from Flats Mentor Farm. The original recipe called for starting with the eggplant even before the garlic, removing it, and adding it back later – too fussy for me! Here is the recipe reflecting how it was prepared during the cooking demo at our market.
Note: When making this, don’t fret about amounts and size of chunks. It will all be good!
Quick Zucchini and Eggplant Sauté with Tomato and Basil
- 1/2 pound zucchini
- 1/4 pound Italian or Japanese eggplant
- 2 –3 tablespoons olive oil as needed
- salt and freshly ground pepper
- 2 large cloves garlic, chopped
- 1/2 pound or more ripe tomatoes or 1 14-ounce can plum tomatoes, diced.
- 1 teaspoon dried thyme, oregano, or basil (optional)
- 3 tablespoons fresh basil (Thai* or Italian) and/or parsley, chopped
Heat 1 tablespoon oil in skillet and cook garlic until fragrant. Add eggplant, salt, and pepper and sauté 3 minutes.
Add tomatoes and a bit more salt and pepper to taste. Sauté about 2 minutes or until thick. If using, add dried herbs to sauce before covering and cooking over low heat for 3 minutes, using this time to chop the fresh basil and/or parsley. Add the fresh herbs and cook for another minute or so. Taste and adjust seasoning. Serve hot, cold, or at room temperature.
* While not available year round unless you go to an Asian market, I highly recommend using the fresh Thai basil that we can get at our market from Flats Mentor Farm. In fact, all their herbs are spectacular and, in my opinion, beat anything I have ever grown in my gardens.