Eggplant and Tomato Skillet

Ingredients

•     1 large eggplant or 3-4 skinny Japanese-style eggplant
•     2 tablespoons olive
•     1 small red bell pepper
•     1 medium zucchini
•     2 medium heirloom tomatoes (or 4 roma or plum tomatoes)
•     2 cloves of garlic, minced
•    1/2 cup roughly chopped basil
•     1/2 – 3/4 cup shredded mozzarella
•     1/4 cup shredded Parmesan

Directions

1. Quarter the eggplant lengthwise, then slice into 1/4 to 1/2 inch pieces (if you’re using a larger eggplant, cut it into about 1/2 inch square pieces).
2. Place the eggplant in a strainer, sprinkle with salt, and let sit for about 30 minutes. I usually do this to try to draw out some of the liquid. It will help remove some of the bitterness, if your eggplant is a bit more mature. You can also feel free to skip this step if you’d prefer. If you do salt, just wipe off the liquid before cooking.
3. While the eggplant is draining, roughly chop and seed the tomatoes and bell pepper, and slice the zucchini into pieces about the same size as the eggplant.
4. Heat about a tablespoon of oil in a cast iron or other oven-safe skillet.
5.  Once it’s very hot, add the eggplant. Spread it into a single layer in the pan, then let it cook, stirring only occasionally, for about 5 minutes. You want the eggplant to be soften and brown, and to start to release a little more liquid. If the pan is dry, add a bit more oil, then add the bell pepper.
6. Saute for about 2 minutes, until the pepper starts to soften, then add the zucchini, then the tomatoes. Stir everything together, then stir in the garlic. Saute for another 2 or 3 minutes, until the tomatoes begin to break down and release their juices.
7. Season to taste with salt.