Eggplant Green Beans Zucchini Recipe

1 large eggplant for the green beans or zucchini in the previous recipes.

Eggplant green beans zucchini recipe. Olive oil marries well with eggplant and brings out its full flavour. Add tomatoes and stir together cooking until tomatoes have released their juice. The remaining ingredients are the same but use olive oil instead of any other kind.

Bring small pot of water to boil and cook green beans in it for 10 minutes or until tender. To a large saute pan add olive oil and onion. Heat olive oil in pan until medium high heat.

Add canned crushed tomatoes cook 3 to 4 minutes. Add onion eggplant and zucchini and saute until onion is translucent and other vegetables have softened. Turn the vegetables and sprinkle with the remaining salt.

Add zucchini eggplant garlic and green beans and saute. Sprinkle with half of the salt. Add zucchini cook 3 minutes.

Increase the oil to a total of 6 to 8 tablespoons for this recipe. Spread the eggplant slices zucchini strips and squash strips on paper towels on your work surface. Saute over medium high heat until onions begin to soften.

Add salt at this time as it helps to release juices from the vegetables. Set aside for 30 minutes then rinse the vegetables and pat dry with fresh paper towels. Add grated tomatoes cook 4 to 5 minutes.