Fresh vegetables and olive oil make this side dish a healthy and delicious choice for lunch or dinner. Serve with garlic roasted duck breast or duck ragu.


Prep Time {20 min}

Cook Time {30 min }

Serving Size {4 to 6 servings}


4 Tbsp. Extra Virgin Olive Oil, divided

1 cup Finely Diced Unpeeled Eggplant

3/4 cup Finely Diced Zucchini

1/2 cup Finely Diced Red Bell Pepper

1/4 cup Finely Diced Onion

1 Garlic Clove, minced

1 cup Finely Diced Seeded Tomato

Salt and Freshly Ground Black Pepper, to taste

2 oz. Parmesan Cheese, shaved with a vegetable peeler


Share this recipe

1. Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add eggplant and zucchini; cook until vegetables are softened and golden brown, stirring occasionally. Transfer vegetables to a bowl; set aside.

2. Add remaining 1 tablespoon oil, bell pepper and onion to same skillet; cook over medium heat until vegetables are tender, stirring occasionally.

3. Add garlic; cook 1 minute. Add tomato; cook 5 minutes.

4. Return eggplant mixture to skillet; simmer over low heat 10 minutes, stirring occasionally.

5. Season to taste with salt and pepper. Transfer to serving dishes; top with shaved cheese. Serve warm or at room temperature.

Reviews  { write a review }