Zucchini, Eggplant, and Green Beans with Tomatoes Recipe
3 to 4 large tomatoes, stem end removed
Extra-virgin olive oil
1 medium onion, cut in half and sliced
1 medium-large zucchini squash, sliced
1 medium Japanese eggplant, sliced
4 large cloves garlic, peeled and sliced thin
Coarse salt and freshly-ground black pepper, to taste
1 handful of young green beans or Chinese Long Beans, cut into 2-inch lengths
Chicken broth, if needed
Fresh oregano leaves and flowers*
Fresh thyme springs
Several shakes of Zatar (optional)**
* Fresh oregano is preferred for this recipe, and if you have it in your garden, be sure to use the flowers. Dried oregano may also be used.
** Zatar is a popular spice/herb blend of the Middle East and is used in many Turkish dishes. Crushed Sumac is mixed with thyme leaves, salt, and sesame seed creating a flavorful tabletop condiment.
If you have an instant hot water tap at your sink, fill a four cup measuring cup with the hot water and add tomatoes. If not, boil water and pour over tomatoes. Let sit a few minutes until you can easily peel off the skins. Cut into quarters and set aside. Learn How To Peel Fresh Tomatoes.
To a large saute pan, add olive oil and onion. Saute over medium-high heat until onions begin to soften. Add zucchini, eggplant, garlic and green beans, and saute. Add salt at this time as it helps to release juices from the vegetables. Note: If the vegetables seem dry, add a little chicken broth. Place lid askew on pan and let the mixture cook until almost softened.
Add the peeled tomatoes, oregano, thyme, saffron, and Zatar; toss well, replace lid, and turn heat to low and finish cooking.
Taste for seasoning and correct to your taste. If desired, drizzle a little more olive oil over vegetables prior to serving.
Makes 4 servings.