How to Make

I’ve made this several times. It’s awesome! ~ Judy



– Slice the eggplant, zucchini, and yellow squash (if using) into slices. Sprinkle with salt and set them into a colander to drain their moisture. Dry with paper towels.


– Heat olive oil in a large pan to medium heat and sauté the eggplant 1 minute per side to lightly brown. Remove eggplant to a plate. – Sauté the zucchini the same way, then the squash, until all of the vegetables are lightly browned. Set aside to a plate.


– In the same pan, heat olive oil to medium heat and add the onion and peppers. Cook to soften.


– Add the garlic, salt and pepper, and cook. – Add the tomatoes and cook, covered. Remove the cover and simmer to thicken. Remove from heat temporarily.


– Arrange the sliced vegetables evenly in a layer onto the pan. Sprinkle with parsley. – Return the pan to low heat and cover. Cook.


– Remove the cover and bring the heat up to medium. Cook uncovered until the juices have reduced and the vegetables are softened through to your liking.  – Serve warm as desired, or chill and serve cold.




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