Zucchini & Eggplant Saute

• 1 1/2 pounds eggplant
• Kosher salt
• 2 medium zucchini
• 5 tablespoons olive oil
• 1/2 large onion, slivered
• Black pepper
• 3 large cloves garlic, chopped
• 1 can (14 1/2 ounces) diced tomatoes
• 2 cup freshly grated Parmigiano-Reggiano cheese
• 20 fresh basil leaves, chopped

1. Peel the eggplant and cut into 1-inch-thick rounds.
2. Put them in a colander and sprinkle with salt.
3. Let the eggplant sit and weep for 30 minutes to an hour.
4. Then, if its seedy, wipe off the seeds and squeeze the rounds firmly between paper towels to blot up all the moisture.
5. Stack the rounds and cut them into quarters.
6. Slice the zucchini in half lengthwise and then into 3/4-inch slices.
7. Pour the oil into a skillet and heat over medium-high til hot and fragrant.
8. Toss in the eggplant and fry for several minutes, til softened and tinged with brown.
9. Grab a slotted spoon and gently remove the eggplant.
10. Add more oil to the pan if it looks dry; then add the onions and season with salt and pepper.
11. Cook for a couple of minutes, til theyre soft, then throw in the zucchini.
12. Turn up the heat and stir-fry til tender-crisp.
13. Add the garlic and cook for 1 minute more.
14. Dump the tomatoes in, juice and all, and give the dish a good stir.
15. Gently stir in the eggplant and taste to see how its doing.
16. Season with salt and pepper.
17. Scrape everything in the pan onto a good-looking platter and sprinkle with Parmigiano-Reggiano cheese.
18. Toss the chopped basil on top of the finished dish and serve it up quick!

eggplant, kosher salt, zucchini, olive oil, onion, black pepper, garlic, tomatoes, cheese, basil

Taken from www.epicurious.com/recipes/food/views/zucchini-eggplant-saute-389182 (may not work)