When we got our hands on these Ohio grown mini eggplant, we couldn't wait to cook them up. The zucchinis we sourced seemed like the perfect match. So, here's what we whipped up for dinner last night! Don't have a spiralizer? Don't sweat it. You can find one at your local big box store for less than $10.
2 small eggplant
2 cups tomatoes (grape or roma)
3 Tbsp. extra virgin olive oil
2 cloves garlic, minced
1/2 cup pitted kalamata olives
1 1/2 tsp. salt
1/2 tsp. pepper
pinch red pepper flakes
grated parmesan cheese
Cut zucchini into matchsticks or use a spiralizer. Place “noodles” into a strainer and sprinkle with 1 tsp. salt. Set aside for 10 minutes. Then gently press the water out of the zucchini. Set aside. Place a paper towel on top to absorb remaining water. Meanwhile, slice eggplant into 1/4" slices and then into half moons. Slice the tomatoes into bite sized pieces. Add olive oil to a large skillet. Cook eggplant over medium heat until lightly browned. Add tomatoes and cook until they begin to burst. Add garlic, olives, salt and pepper. Stir well. Let simmer a few minutes to let the flavors combine. Add zucchini noodles to sauce, stir and cook just a few minutes to warm them. Add red pepper flakes. Serve and top with a sprinkle of parmesan cheese.
A perfect vegetarian entree or served alongside your favorite protein like fish or chicken. We ate ours with tempeh cooked on the skillet in garlic salad dressing.