Zucchini, Eggplant, and Green Beans with Tomatoes Recipe


What a delightful and healthy Zucchini, Eggplant, and Green Beans with Tomatoes dish this is, with a bit of Turkish flair, very colorful, and a good way to use the bounty from your garden.  This is not so much a recipe as an ingredients list and method.  Feel free to be creative.  If you are not familiar cooking with fresh herbs, go slowly at first until you get the taste you desire.

This delicious Zucchini, Eggplant, and Green Beans with Tomatoes recipe, comments, and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.


Zucchini, Eggplant, and Green Beans with Tomatoes


Learn about Squash Hints, Tips, and Information, and more delicious Squash Recipes.


Zucchini, Eggplant, and Green Beans with Tomatoes Recipe:
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Course: Side Dish
Cuisine: Turkish
Keyword: Zucchini, Eggplant, and Green Beans with Tomatoes Recipe
Servings: 4 servings
  • 3 to 4 large tomatoes, stem end removed
  • Olive oil, extra-virgin
  • 1 medium onion, cut in half and sliced
  • 1 medium to large zucchini squash, sliced
  • 1 medium Japanese eggplant, sliced
  • 4 large garlic cloves, 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 stock or broth, if needed
  • Oregano leaves and flowers*
  • Thyme sprigs
  • Pinch saffron
  • Several shakes of Zatar (optional)**
  1. 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.

  2. 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.

  3. Add the peeled tomatoes, oregano, thyme, saffron, and Zatar; toss well, replace lid, and turn heat to low and finish cooking.

    Sliced Tomatoes
  4. Taste for seasoning and correct to your taste. If desired, drizzle a little more olive oil over vegetables prior to serving.

    Zucchini Eggplant Tomato uncooked
  5. Makes 4 servings.

Recipe Notes

* 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.


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