Eggplant with Zucchini and Tomatoes

Loaded with delicious veggies, this makes a great side dish, appetizer, or topping for warm, fresh bread. Barb L.


Serves: 6-8


 1 medium eggplant, cut into ¾” cubes (about 4 cups)

4 Tbsp Flying Olive Single Varietal of Choice or Basil Extra Virgin Olive Oil, divided

1 tsp salt, divided

1 tsp black pepper, divided (NOTE: the teaspoon makes this somewhat spicy. I’d start with ½ tsp and taste when your veggies are done cooking to see if you want to add any more)

2 medium zucchini or yellow summer squash, cut into ¾” cubes, about 4 cups

1 medium onion, diced

¾ cup cherry tomatoes cut in ½, or ¾ cup canned, diced tomatoes

¼ cup white wine

3 Tbsp roughly chopped fresh basil


Preheat the oven to 425 degrees. Don’t worry, you won’t have smoke rolling out of your oven.

Place the eggplant on a baking pan in a single layer. Drizzle it with half of the Flying Olive Extra Virgin Olive Oil of Choice and sprinkle it with ½ tsp salt and ¼- ½ tsp pepper (see note above)

Mix well (I find using my clean hands works best). Bake the eggplant for 10 minutes, stirring or flipping it over with a spatula once or twice.

Put the remaining 2 Tbsp of Flying Olive EVOO in a large skillet over medium-high heat. Add the zucchini and onion, along with the remaining ½ tsp salt and ¼- ½ tsp pepper. Cook for about 3-5 minutes until the onions become translucent.

Add the tomatoes, wine, and baked eggplant to the sauté pan and cook for another 4 minutes. The zucchini should be tender and the wine absorbed into the veggies.

Add the basil, stir, and serve hot.

Inspired by a recipe by Angelo Acquista, M.D., The Mediterranean Family Table. Harper-Collins, 2015

Submitted by Barb L.