eggplant, zucchini and onions

★★★★★ 1 Review
Jeanne avatar
By Jeanne Moore
from Doylestown, PA

(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.

serves 1-4
prep time 20 Min
cook time 10 Min

Ingredients For eggplant, zucchini and onions

  • 2 c
    eggplant, peeled, cut into 1" dice
  • 2 c
    zucchini, sliced lengthwise twice, cut into 1" wedges
  • 2 c
    vidalia onion, sliced then quartered
  • 2 Tbsp
    soy sauce
  • 1 Tbsp
    sesame seeds, toasted

How To Make eggplant, zucchini and onions

  • 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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