Sautéed Zucchini and Eggplant: The Summer Side Dish You Must Try: Have you ever opened the fridge to find only a few forgotten vegetables? This recipe with zucchini, eggplant, and pine nuts comes from just that: with few ingredients and a strong desire to improvise something delicious. A simple, quick, and fragrant dish that you can serve even at the last minute.
The scent of summer in a pan
It was one of those days when I had no intention of cooking. But then I saw those veggies looking at me with sad eyes and thought: “Let’s save them with dignity.” And so this sautéed dish with zucchini, eggplant, and pine nuts was born. The final touch? A dash of creamy balsamic vinegar.
With a zest of lemon, it gave the dish a fresh and balanced note that transformed everything.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Days
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Spring, Summer
- Energy 11.89 (Kcal)
- Carbohydrates 0.37 (g) of which sugars 0.11 (g)
- Proteins 0.15 (g)
- Fat 1.18 (g) of which saturated 0.15 (g)of which unsaturated 0.19 (g)
- Fibers 0.11 (g)
- Sodium 129.47 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients – Few, Fresh, and Well-Matched
For this recipe, you’ll need a few seasonal vegetables and a couple of smart ingredients to elevate the dish. Zucchini, eggplant, and pine nuts form the perfect base for a light yet flavorful summer dish.
- 2 eggplant (medium)
- 1 zucchini
- 1 clove garlic
- 3 tablespoons extra virgin olive oil
- 1 pinch salt
- Half glass water (glass)
- 6 basil (fresh only leaves)
- 1 tablespoon pine nuts
- Half lemon zest (grated)
- 1 tablespoon balsamic vinegar
Tools
- 1 cutting board
- 1 knife
- 1 pan
- 1 wooden spoon
- 1 grater
Steps
1. Wash the zucchini and the eggplant, dry them and cut them into cubes.
2. In a large pan, heat the oil and sauté the garlic cut in half, removing the inner part.
3. Add the diced vegetables (zucchini and eggplant), mix well and season with salt.
4. Sauté for a few minutes, then pour in half a glass of water and continue cooking over medium heat for about 15-20 minutes, stirring occasionally.Smart chef’s trick:
When adding the basil, tear it with your hands, NOT with a knife.
Cutting it oxidizes the leaves and loses fragrance. Tearing it by hand releases all its aroma into the dish… and makes you look like someone who studied in Florence and cooked in Positano.5. When the vegetables are soft but still firm, add the fresh basil torn into pieces and the pine nuts. Mix well.
6. Grate a bit of lemon zest on top for freshness.
7. Turn off the heat and drizzle with a little balsamic vinegar.
8. Serve immediately, or let it cool and enjoy at room temperature.
I love this recipe with zucchini, eggplant, and pine nuts because it was born by chance, but it returns every summer in my kitchen. It’s simple, quick and smells of basil and good intentions.
Storage: in the fridge for 2 days in an airtight container
Variations: you can add peppers, cherry tomatoes, or replace the pine nuts with sliced almonds
Serving: great as a side dish, on crostini, or as a base for a one-dish meal with grains or cheese
Sautéed Zucchini and Eggplant: The Summer Side Dish You Must Try
FAQ (Frequently Asked Questions)
Do you have any questions before you start?
Don’t panic: below are answers to the most common questions.
Whether you’re in a fridge-emptying crisis or looking for smart variations, this mini-guide helps you cook with confidence (or at least without burning everything).
Can I use other vegetables?
Yes, you can add peppers, carrots, or cherry tomatoes depending on the season.
I don’t have pine nuts, what can I use?
You can replace them with almonds, walnuts, or sunflower seeds.
Should the balsamic vinegar be added when hot?It’s better to add it with the heat off, so as not to alter the flavor.
Try it today!
This recipe with zucchini, eggplant, and pine nuts is ready in less than half an hour and adapts to a thousand occasions. Serve it with crostini, as a side dish, or enjoy it cold the next day: it’s always delicious. Try it, share it, make it yours.
