eggplant, zucchini and onions

Name: Eggplant, Zucchini and Onions
Prep time: 20 min
Cook time: 10 min
Yield: 1
Ingredients: 2 cup(s) eggplant, peeled, cut into 1" dice; 2 cup(s) zucchini, sliced lengthwise twice, cut into 1" wedges; 2 cup(s) vidalia onion, sliced then quartered; 2 tablespoon(s) soy sauce; 1 tablespoon(s) sesame seeds, toasted

(1 RATING)

42 Pinches

Jeanne Moore

Doylestown, PA

Updated on Feb 1, 2010

(Many of my "recipes" are really just combinations of ingredients that taste good.) This is a good compliment to fish and chicken. Leave the skin on the eggplant if you like. Use some yellow squash for extra color. If there happens to be any left over, use it to make fried rice.

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prep time 20 Min

cook time 10 Min

method ---

yield 1-4 serving(s)

Ingredients

2 cups eggplant, peeled, cut into 1" dice
2 cups zucchini, sliced lengthwise twice, cut into 1" wedges
2 cups vidalia onion, sliced then quartered
2 tablespoons soy sauce
1 tablespoon sesame seeds, toasted

How To Make eggplant, zucchini and onions

Step 1

Saute the eggplant, zucchini and onion in olive oil until crisp-tender. Remove from the heat and stir in the soy sauce. Add the sesame seeds and serve.
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