Difficulty: Medium - experience needed
Dietary guidance: v v n g d
1 medium eggplant (~8 ounces)
1/4 cup extra virgin olive oi
1 medium zucchini, roughly chopped
1 small onion, roughly chopped
1 tablespoon minced garlic
1 medium tomato, cored and roughly chopped
1 tablespoon fresh thyme leaves
1 tablespoon freshly squeezed lemon juice
1/4 cup minced parsley leaves for garnish
Trim eggplan, and cut into 1" cubes. Salt and leave in colander to drain for 30-60 min. Rinse, drain, and pat dry.
Put eggplan in skillet over medium heat (with some olive oil). When hot, add the eggplant and sprinkle on salt and papper, stirring until golden brown (~10 min). When done pat dry on paper towel.
Cook the zucchini over medium heat in the skillet (adding more olive oil as necessary) until it starts to wilt (~2 min). Add the onion and garlic and stir for another 1-2 minutes. Add the tomato and thyme and cook for another minute until the tomato just starts to wilt and release its juices. REmove from heat and stir in lemon juice. Add salt & pepper.
Put eggplant in salad bowl and add everything from the plan (JUICES INCLUDED).Stir to combine. Serve immediately or let cool in fridge and eat later.