Eggplant Zucchini Recipe – Quick Italian Vegetable Stir-Fry

Last Updated on 4 months by Neha Deshmukh

Eggplant Zucchini Recipe – Quick Italian Vegetable Stir-Fry

Introduction

Oh, this recipe! It’s one of those dishes I just fly to when I want something comforting, healthy, and quick. I first made this eggplant zucchini stir-fry years ago, inspired by a little trattoria I stumbled upon during a trip to Italy. It’s a beautiful medley of flavors – slightly sweet, a little spicy, and packed with fresh vegetable goodness. It’s become a regular in my kitchen, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t your grandma’s complicated Italian dish. It’s wonderfully simple, ready in under an hour (including prep!), and uses ingredients you likely already have. Plus, it’s incredibly versatile – easily adaptable to your spice preference or dietary needs. It’s a fantastic way to enjoy seasonal vegetables and a perfect side dish or light meal.

Ingredients

Here’s what you’ll need to create this delicious Italian-inspired stir-fry:

• 250 grams small eggplant (regular eggplant is OK too)
• 500 grams zucchini (2 big zucchini)
• 1 teaspoon + 1/2 teaspoon salt
• 500 grams ripe tomatoes (about 5-6)
• 3 tablespoon olive oil (divided)
• 4 cloves garlic, finely chopped
• 1/2 teaspoon dried herbs
• 1.5 cups sliced onions
• 2 capsicum, sliced
• 1/2 teaspoon red chilli flakes
• 1/2 teaspoon black pepper powder
• 2 tablespoon basil leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Eggplant Varieties: I prefer using smaller, globe eggplants for this recipe, but any kind will work. Just adjust the cooking time if you’re using a larger one.
• Zucchini Selection: Look for firm zucchini with smooth, unblemished skin. The smaller ones tend to be sweeter and have fewer seeds.
• Olive Oil Quality: A good quality olive oil really shines in this dish. It doesn’t have to be the most expensive, but something with a nice fruity aroma is ideal.
• Dried Herb Blend – Regional Italian Variations: I usually use a mix of oregano, thyme, and rosemary. But feel free to experiment! Different regions of Italy have their own signature herb blends.
• Red Chilli Flakes – Adjusting the Heat: I like a little kick, but you can easily adjust the amount of red chilli flakes to your liking. Start with 1/4 teaspoon if you’re sensitive to spice.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, chop your eggplant and zucchini into roughly 2-inch pieces. Don’t stress about making them perfect!
2. Toss the chopped veggies with 1 teaspoon of salt in a colander. This helps draw out some of the moisture, preventing a soggy stir-fry. Let them drain for about 30 minutes.
3. While the veggies are draining, let’s tackle the tomatoes. Blanch them in boiling water for about 2 minutes, then peel off the skin, remove the seeds, and chop them finely.
4. Now, heat 2 teaspoons of olive oil in a large pan or wok over medium-high heat. Add the eggplant and zucchini in batches, making sure not to overcrowd the pan. Cook until they’re nicely browned on all sides, then set them aside.
5. In the same pan, add the remaining olive oil. Sauté the chopped garlic and dried herbs for about a minute until fragrant. Then, add the sliced onions and cook until they’re soft and translucent.
6. Add the sliced capsicum and sauté for another 2 minutes. Stir in the chopped tomatoes, the remaining salt, red chilli flakes, and black pepper.
7. Cover the pan and let it cook for about 5 minutes, allowing the flavors to meld together.
8. Finally, mix in the cooked eggplant and zucchini. Give everything a good stir, and garnish with the chopped basil leaves. Serve immediately and enjoy!

Expert Tips

• Don’t skip the salting and draining step for the eggplant and zucchini. It really does make a difference in the final texture.
• Cooking the vegetables in batches ensures they brown properly instead of steaming.
• Taste as you go! Adjust the seasoning to your preference.

Variations

This recipe is a blank canvas for your creativity!

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your dried herb blend to ensure it doesn’t contain any hidden animal products.
• Gluten-Free Adaptation: This recipe is also naturally gluten-free.
• Spice Level Adjustment: My family loves a bit of heat, so I usually add a generous pinch of red chilli flakes. My friend, Sarah, prefers it mild, so I leave them out altogether for her.
• Quick Weeknight Version: If you’re short on time, you can skip the blanching step for the tomatoes. Just chop them and add them to the pan.

Serving Suggestions

This eggplant zucchini stir-fry is delicious on its own, or you can serve it with:

• A side of crusty bread for soaking up the flavorful sauce.
• Grilled chicken or fish for a complete meal.
• A simple green salad.
• A dollop of creamy yogurt or ricotta cheese.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• Can I use other vegetables in this stir-fry? Absolutely! Bell peppers, mushrooms, and even green beans would be delicious additions.
• What’s the best way to prevent the eggplant from becoming soggy? Salting and draining the eggplant is key. Also, don’t overcrowd the pan when cooking it.
• Can this dish be made ahead of time? You can chop the vegetables and prepare the sauce ahead of time. But I recommend cooking it just before serving for the best flavor and texture.
• What kind of dried herbs work best in this recipe? Oregano, thyme, rosemary, and basil are all great choices.
• Is it necessary to peel the tomatoes? It’s not essential, but peeling the tomatoes results in a smoother sauce.
• Can I grill the eggplant and zucchini instead of stir-frying? Yes! Grilling adds a lovely smoky flavor. Just brush the vegetables with olive oil and grill until tender and slightly charred.