Eggplant is an annual plant of the potato family. The
Chinese and Arabs grew eggplant as early as the ninth century. British traders
brought eggplant to the London market from West Africa in the 17th century,
calling it "guinea squash." It was brought to America during the same century
and by the early 1800s was being grown for use as an ornament.
Eggplant is very low in sodium, low in calories, and is a good source of
potassium and dietary fiber.
1 medium eggplant
1 yellow squash
1 pint cherry tomatoes
Peel eggplant and cut into cubes. Salt and place into strainer and drain. This
removes some of the bitterness you can have with eggplant.
Peel and slice onions.
Cut zucchini and yellow squash on the diagonal in slices.
Peel carrots, cut into slices on the diagonal. Blanch 4 minutes in boiling
Cut cherry tomatoes in half.
I use a stovetop grill for this dish. It is easier to do each vegetable
separately and then combine.
Coat vegetable with a very light coating of vegetable oil. A vegetable spray
will work. Cook each vegetable until done. They will only take a few minutes
each. Salt and pepper to taste as you are cooking. You can also sprinkle fresh
herbs on the vegetables before cooking.
Gently toss vegetables together. Drizzle with olive oil. Season with salt and
pepper to taste.