Ingredients :
- 1/4 cup extra-virgin olive oil plus more for drizzling
- 1 shallot, finely chopped
- 6 medium garlic cloves, very thinly sliced
- 1 1/2 pounds ripe tomatoes, cored, coarsely chopped
- 2 teaspoons kosher salt plus more for seasoning
- 2 bay leaves
- 1 pound Chinese or Japanese eggplants (2–3 medium), cut into 1/4-inch rounds
- 1 pound zucchini (2–3 medium), sliced into 1/4-inch rounds
- 1/2 cup coarsely chopped flat-leaf parsley, divided
Freshly ground black pepper
Preparation :
Heat 1/4 cup oil in a large heavy skillet over medium heat. Add shallot and cook, stirring often, until translucent, about 2 minutes. Add garlic and cook until edges just start to brown, about 2 minutes. Stir in tomatoes, 2 tsp. salt, and bay leaves. Cook, stirring often, until tomatoes are juicy and broken down, about 5 minutes.
Add eggplants and cook, stirring often, until eggplants begin to soften, about 5 minutes. Stir in sliced zucchini, cover pan, and reduce heat to medium-low. Cook until vegetables are tender, about 5 minutes. Season to taste with salt. Stir in 1/4 cup parsley.
Divide vegetables among bowls; season to taste with pepper and garnish with remaining 1/4 cup parsley. Drizzle oil over.
- 1/4 cup extra-virgin olive oil plus more for drizzling
- 1 shallot, finely chopped
- 6 medium garlic cloves, very thinly sliced
- 1 1/2 pounds ripe tomatoes, cored, coarsely chopped
- 2 teaspoons kosher salt plus more for seasoning
- 2 bay leaves
- 1 pound Chinese or Japanese eggplants (2–3 medium), cut into 1/4-inch rounds
- 1 pound zucchini (2–3 medium), sliced into 1/4-inch rounds
- 1/2 cup coarsely chopped flat-leaf parsley, divided
Freshly ground black pepper
Preparation :
Heat 1/4 cup oil in a large heavy skillet over medium heat. Add shallot and cook, stirring often, until translucent, about 2 minutes. Add garlic and cook until edges just start to brown, about 2 minutes. Stir in tomatoes, 2 tsp. salt, and bay leaves. Cook, stirring often, until tomatoes are juicy and broken down, about 5 minutes.
Add eggplants and cook, stirring often, until eggplants begin to soften, about 5 minutes. Stir in sliced zucchini, cover pan, and reduce heat to medium-low. Cook until vegetables are tender, about 5 minutes. Season to taste with salt. Stir in 1/4 cup parsley.
Divide vegetables among bowls; season to taste with pepper and garnish with remaining 1/4 cup parsley. Drizzle oil over.