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Vegetable Saute

Chopped eggplant and mushrooms give a rich flavor and meaty texture to this Mediterranean-style vegetable dish. Serve it with some steamed or boiled rice for a well-balanced meal.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2003


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 pound eggplant, cut into 1-inch dice
  • 1/2 pound white mushrooms, halved
  • Salt and pepper
  • 1 pound zucchini, cut into 3/4-inch chunks
  • 2 1/2 cups water
  • 1 can tomato puree (14 1/2 ounces)
  • 1 can (14 1/2 ounces) cannellini beans, drained and rinsed
  • 2 teaspoons wine vinegar
  • 1/3 cup chopped fresh parsley


  1. In a Dutch oven, heat oil over medium heat. Add onion, garlic, eggplant, mushrooms, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until eggplant begins to brown, 5 to 10 minutes.

  2. Add zucchini, water, and tomato puree, and bring to a boil. Reduce heat to medium-low, cover, and cook until eggplant is tender, about 20 minutes. Stir in beans, vinegar, and parsley, and cook just until heated through, about 5 minutes.

Cook's Notes

To help this squash cook evenly, cut it into uniform pieces; first slice the zucchini in half lengthwise. Then slice each half crosswise. For attractive half-moons, cut on a slight diagonal.

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