This is a healthy vegetable sauté that is made with whatever you have in the fridge. You can substitute anything in the list of ingredients. Just follow a basic principle of cooking hard vegetables first (parsnips, carrots) and adding softer ones after (broccoli, zucchini).
Ingredients
1 large eggplant
4-5 carrots (I used rainbow)
A bunch of spring onions (or 1 yellow onion)
1 cup chopped green beans
5-6 crimini mushrooms
2 medium tomatoes (or a bunch of cherry tomatoes)
Parsley fresh
Thyme fresh
1 large garlic clove
Instructions
Wash and chop all vegetables: peel and cube the eggplant, chop spring onions, peel and cut the carrots into circles, chop mushrooms, half or quarter tomatoes depending on the size.
Heat a little olive oil in a deep pan. Sauté carrots and onions for 5 minutes. Add eggplant, green beans, mushrooms, and thyme. Stir, cover with the lid and cook on medium heat stirring occasionally for 15 minutes. At first the veggies will appear dry but soon they will release juices so do not add water.
Add the tomatoes, parsley and chopped garlic. Season with salt and pepper. Cook for another 15 minutes. Turn off the heat and let sit for 10-15 minutes to develop more flavor.
Recipe by Soren's Purple Plate at https://sorenspurpleplate.com/eggplant-saute-with-vegetables/