I have a friend that love for me to add more onions and garlic to this recipe, feel free to adjust as preferred.

Ready in: 40 Minutes + 1H (15 prep, 25 cook, 1h rest ) | Serves: 4 - 6 | Complexity: Medium
  • 1 Eggplant
  • 1 Zucchini
  • 1 Garlic Clove
  • 1 tbs chopped onions
  • 2 tbs Extra Virgin Olive Oil
  • 3 tbs Salt (separated 3 + 1/4)
  • 1/4 tsp Pepper
  • 1 tsp Oregano
  • 1/4 cup of milk
  • 1/4 cup of water
  • Frying Pan
Eggplant and Zucchini simple Starter - Ingredients
  1. Peel and cut eggplant into very small cubes (they don't have to be perfect), place in bowl, add salt. (Set aside for 1 hour)
    While we wait for eggplants to release it's waters, we can prep the rest of the ingredients:
  2. Partially peel zucchini and cut into very small cubes, set aside
  3. Cut onions and garlic in small slices.
  4. After an hour has gone by, drain and wash the eggplants with plenty of water, repeat the wash a few times to remove excess of salt.
  5. Place frying pan on stove at low to medium heat, add EVOO, garlic and onions.
  6. When onions are starting to turn light golden (not all the way cook) add zucchini.
  7. Cook zucchini half way and add Eggplants and oregano.
  8. Let cook for about 5 minutes, moving occasionally, then add milk and water.
  9. Reduce liquid or cook until all ingredients are well cooked and tender.
Eat as is, over crackers, small toasted bread or as a side dish.
If any liquid remains I would typically use it over rice or bread, or you can just discard it.
Enjoy, Thank you!

And our #countdown continues:

RE: Eggplant and Zucchini simple Starter
Yum! Sounds great!