Zucchini "Noodles" With Eggplant and Tomatoes

Name: Zucchini "Noodles" With Eggplant and Tomatoes
Ingredients: 2 medium zucchini (about 1 1/4 pounds), spiralized or cut into matchsticks; 2 medium yellow squash (about 1 1/4 pounds), spiralized or cut into matchsticks; 2 1/2 teaspoons kosher salt, divided; 1 tablespoon plus 2 teaspoons fresh lemon juice; 1 teaspoon honey; 1/8 teaspoon freshly ground black pepper; 3/4 cup (packed) basil leaves, chopped, divided; 5 tablespoons olive oil, divided, plus more for drizzling; 2 garlic cloves, thinly sliced; 1 1/2 large long Chinese eggplants (about 3/4 pound), cut into 1/4" slices on the bias; 2 cups cherry tomatoes, divided; 1/4 cup pitted cured black olives, halved, divided; 1 (8-ounce) ball fresh buffalo mozzarella, thinly sliced

Zucchini "Noodles" With Eggplant and Tomatoes was pinched from <a href="http://www.epicurious.com/recipes/food/views/zucchini-noodles-with-eggplant-and-tomatoes?" target="_blank">www.epicurious.com.</a>

"This summery play on ratatouille includes a bright mix of zucchini and summer squash turned into "noodles" along with quick pan-seared cherry tomatoes and eggplant...."

INGREDIENTS

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2 medium zucchini (about 1 1/4 pounds), spiralized or cut into matchsticks

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2 medium yellow squash (about 1 1/4 pounds), spiralized or cut into matchsticks

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2 1/2 teaspoons kosher salt, divided

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1 tablespoon plus 2 teaspoons fresh lemon juice

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1 teaspoon honey

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1/8 teaspoon freshly ground black pepper

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3/4 cup (packed) basil leaves, chopped, divided

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5 tablespoons olive oil, divided, plus more for drizzling

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2 garlic cloves, thinly sliced

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1 1/2 large long Chinese eggplants (about 3/4 pound), cut into 1/4" slices on the bias

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2 cups cherry tomatoes, divided

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1/4 cup pitted cured black olives, halved, divided

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1 (8-ounce) ball fresh buffalo mozzarella, thinly sliced

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