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Mediterranean Eggplant

Fall is officially here and all I want to do is cook all the hearty vegetables and soups! Our vegetables are slowly ripening (while plans are starting to fall into place!), so that means we get to reap what we harvest (literally).

I have been in the mood to add chick peas to EVERYTHING, so I was inspired by this Italian / Mediterranean dish. This was also quick and easy to make, my favorite!


Mediterranean Eggplant Dish



2 eggplants of medium size

1 zucchini

1 15oz can of diced tomatoes

1 yellow onion

2 medium stalks of celery


Olive Oil

Minced Garlic

5-6 green olives (chopped up to add as desired)


  1. Preheat oven to 350 degrees. Chop zucchini and eggplant. Place eggplant in coriander with a good amount of salt before roasting. This will allow the eggplant to "sweat", removing the bitterness. Wash excess salt off with water before roasting.

  2. Put zucchini and eggplant in oven to roast for 30 minutes.

  3. Sautee garlic, onions, and celery in olive oil

  4. Once onions are translucent, add chickpeas, tomatoes, and olives. Allow to simmer for 15 minutes.

  5. Add eggplant and zucchini.

  6. Add parsley as desired before serving. Enjoy!

We also enjoyed this with some Falafel mix from Trader Joe's, very quick and easy to make!


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