Eggplant, Zucchini, and Pepper Salad

photo 1(16)

Adapted from

1 large Eggplant, diced

1 Bell Pepper, diced

1 medium Zucchini, diced

1/2 large Onion, diced

1/2 Cup tomato puree or paste

2 Tbsp Grapeseed Oil (or preferred high heat oil)

1 Tsp dried Basil

1 Tsp dried oregano

2 garlic cloves, minced or pressed

Salt, fresh ground Pepper, and Paprika


1: Heat 1 Tbsp Grapeseed Oil over medium high heat in a large pan.

2: Add Eggplant and cook until tender (7-10 minutes).  Then set aside on a plate.

3: Cook Zucchini in same pan until tender (5-7 minutes).  Then also set aside.

4: Add last Tbsp of Oil and heat.  Cook Onions and Peppers for 5 minutes until tender.

5: Add Garlic to pan with Onions and Peppers and cook for 2-3 minutes.

6: Fold Eggplant and Zucchini into pan with Peppers and Onions.  Then add Tomato Paste, Basil, Oregano, Salt, Pepper and Paprika and cook for another 2 minutes.  Do not stir the mixture, instead allow to simmer until liquid cooks off.

7.  Set everything aside and allow to cool in a container in the fridge for at least an hour.


Serve cold with yogurt and herbs!


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