I made this small eggplant recipe last night, looking for something to do with a bag of beautiful baby aubergines I got. They were purple eggplants, but smallish with not many seeds. I did not seed the tomatoes, and they were just fine. This is ridiculously good — way beyond the effort it takes to make it. Tastes nice warm or cool.
Ingredients
4 small purple eggplants, cut into 1 1/2-inch cubes
salt and freshly ground pepper to taste
5 Roma (plum) tomatoes, or more to taste, cut into 1 1/2-inch cubes
2 zucchini, cut into 1 1/2-inch cubes
1 large yellow onion, cut into 1 1/2-inch cubes
5 cloves garlic, or more to taste, peeled
2 tablespoons olive oil, or to taste
Directions