Eggplant And Zucchini In Tomato-garlic Sauce

Name: Eggplant And Zucchini In Tomato-garlic Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 6 servings Freshly ground black pepper; 454 grams Chinese or Japanese eggplants (2–3 medium), cut into 1/4-inch rounds; 118 milliliters coarsely chopped flat-leaf parsley, divided; 6 mediums garlic cloves, very thinly sliced; 2 teaspoons kosher salt plus more for seasoning; 59 milliliters extra-virgin olive oil plus more for drizzling; 1 shallot, finely chopped; 680 grams ripe tomatoes, cored, coarsely chopped; 454 grams zucchini (2–3 medium), sliced into 1/4-inch rounds

You can never have too many side dish recipes, so give Eggplant And Zucchini In Tomato-garlic Sauce a try. This recipe makes 6 servings with 141 calories, 3g of protein, and 10g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. 21 person have tried and liked this recipe. A mixture of olive oil, pepper, flat-leaf parsley, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, primal, and whole 30 diet.