Eggplant, Zucchini and Onions

Eggplant, Zucchini And Onions Recipe

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Jeanne Moore


(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.


★★★★★ 1 vote

20 Min
10 Min


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  • 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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About Eggplant, Zucchini and Onions

Course/Dish: Vegetables
Other Tag: Quick & Easy

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