👨‍🍳 Instructions

1. 1

   Salt the cubed eggplant and let it sit for about 20 minutes to draw out excess moisture. Rinse and pat dry.

   ⏱️ 20 minutes

   💡 Tip: This step helps prevent the eggplant from becoming too oily and bitter.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the eggplant and sauté until golden brown on all sides. Remove eggplant and set aside.

   ⏱️ 8-10 minutes
3. 3

   Add the zucchini to the same pot and sauté until lightly browned. Remove zucchini and set aside with the eggplant.

   ⏱️ 5-7 minutes
4. 4

   Add the chopped onions to the pot and cook until softened and translucent, about 5-7 minutes.

   ⏱️ 5-7 minutes
5. 5

   Add the chopped bell peppers and cook for another 5 minutes until slightly softened.

   ⏱️ 5 minutes
6. 6

   Stir in the chopped tomatoes and tomato paste. Cook for about 5 minutes until the tomatoes start to break down.

   ⏱️ 5 minutes
7. 7

   Return the sautéed eggplant and zucchini to the pot. Add minced garlic, salt, black pepper, and optional red pepper flakes. Stir well to combine.

   💡 Tip: Add a splash of water if the mixture seems too dry.
8. 8

   Cover the pot and simmer over low heat for about 20-25 minutes, or until all vegetables are tender and flavors have melded.

   ⏱️ 20-25 minutes

   💡 Tip: Stir occasionally to prevent sticking.
9. 9

   Stir in the chopped fresh herbs (cilantro, parsley, dill) just before serving.

   💡 Tip: Adding herbs at the end preserves their fresh flavor and aroma.