Eggplant & Zucchini Compote

Name: Eggplant & Zucchini Compote
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams Chinese or Japanese eggplant, unpeeled, sliced 1/4 inch thick; 4 servings Kosher salt and freshly ground black pepper; 118 milliliters extra-virgin olive oil; 1 medium onion, sliced 1/4 inch thick; 1 sprig each of thyme and rosemary, and 1 bay leaf, tied in a bouquet; 4 smalls zucchini (about 1-1/4 lb. total), sliced 1/4 inch thick

Eggplant & Zucchini Compote might be just the sauce you are searching for. Watching your figure? This gluten free, primal, and whole 30 recipe has 312 calories, 4g of protein, and 28g of fat per serving. This recipe serves 4. If you have onion, kosher salt and pepper, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.