It’s the time of year when summer squash, eggplant and other such goodies are ready to be eaten. Even though this recipe seems basic, it is super flavorful and makes a great side dish.
- About 1/2 cup extra-virgin olive oil, divided
- 3/4 pound zucchini (about 2 medium), ends trimmed and thinly sliced crosswise between 1/8 and 1/4 inch thick
- Kosher salt
- 3/4 pound summer squash (about 2 medium), ends trimmed and thinly sliced crosswise between 1/8 and 1/4 inch thick
- 3/4 pound Japanese eggplant (about 2), ends trimmed and thinly sliced crosswise between 1/8 and 1/4 inch thick
- 3 medium cloves garlic, crushed
- 1/4 cup chopped yellow onion (from 1 small onion)
- 1 (28-ounce) can whole peeled tomatoes, crushed by hand
- 1 teaspoon chopped fresh oregano or marjoram leaves
- Freshly ground black pepper
In a large skillet, heat 2 tablespoons olive oil over high heat until shimmering. Working in batches and being sure not to crowd the pan, add zucchini, season with salt, and cook, turning, until just tender and browned in spots, about 4 minutes per batch. Add more oil as needed to prevent pan from drying out, and adjust heat as needed throughout to maintain a very hot, but not heavily smoking, pan. Transfer each batch to a baking sheet and spread in an even layer to cool, then transfer cooled slices to a second baking sheet or plate. Repeat with remaining zucchini, squash, and eggplant until all vegetables are lightly browned.