⦁ 1/4 cup grapeseed oil plus more for drizzling (other high heat oils can be used)
⦁ ½ bunch scallions, finely chopped
⦁ 6 medium garlic cloves, very thinly sliced
⦁ 1 1/2 pounds ripe tomatoes, cored, coarsely chopped
⦁ 2 teaspoons kosher salt (or pink Himalayan) plus more for seasoning
⦁ 2 bay leaves (optional)
⦁ 1 pound Chinese or Japanese eggplants (2–3 medium), cut into 1/4-inch rounds
⦁ 1 pound zucchini (2–3 medium), sliced into 1/4-inch rounds
⦁ 1/2 cup coarsely chopped flat-leaf parsley, divided
⦁ Freshly ground black pepper
- Heat 1/4 cup oil in a large heavy skillet over medium heat.
- Add scallions and garlic stir for about 2 minutes or until edges just start to brown
- Stir in tomatoes, 2 tsp. salt, and bay leaves.
- Cook, stirring often, until tomatoes are juicy and broken down, about 5 minutes.
- Add eggplants and cook, stirring often, until eggplants begin to soften, about 5 minutes.
- Stir in sliced zucchini, cover pan, and reduce heat to medium-low.
- Cook until vegetables are tender, about 5 minutes.
- Season to taste with salt. Stir in 1/4 cup parsley.