This is a very mild dish, more of a test to see the minimum amount of oil needed to make eggplant cook well. This dish can be reheated for Shabbat since there’s very little liquid released. Add garlic for a punch, I just wasn’t feeling particularly garlicky.
Zucchini and Eggplant with Leeks
Serves 2-4 as a side
2 T. olive oil, divided
1 medium eggplant, cubed small
2 zucchini, cut into small wedges
1 leek, halved and sliced thin
1/2 bunch flat leaf parsley, chopped fine
Salt and pepper to taste
1) Preheat 1T. oil in a large heavy-bottomed saute pan until oil just begins to smoke.
2) Add eggplant to oil and stir quickly to coat cubes evenly with oil. Sprinkle with salt and pepper. Cook 5 minutes until browned.
3) Add zucchini, leek and 1T. oil and stir quickly to coat cubes evenly with oil. Sprinkle with salt and pepper. Cook 5 minutes until browned.
4) Pour vegetables into serving dish, sprinkle with parsley and serve.