Eggplant and Zucchini in Tomato-Garlic Sauce
- 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
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Bay leaves (2)
- Chinese or japanese eggplants (1 pound)
- Flat-leaf parsley (1/2 cup)
- Shallot (1)
- Tomatoes, ripe (1 1/2 pounds)
- Zucchini (1 pound)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Garlic cloves, medium (6)
- Kosher salt plus more (2 teaspoons)
- Olive oil plus more, extra-virgin (1/4 cup)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published May 1, 2012 (9 months ago).
64 people saved this recipe.
