Eggplant, Zucchini and Potato

Once again necessity sparked my creativity and luckily something delicious came out of it. I was getting ready to head back to Santa Fe and wanted to finish off what I had in the fridge….all bought at Saturday’s Playa Vista farmers market (This was my first time there and I really liked it. It’s small but you can get everything that you need from fish to Chocovivo’s amazing chocolates, and of course beautiful produce) so there was no way it was going to wind up in the compost pile.

Since it is eggplant season, here’s another idea to share with you

This is what I used quantity wise and there was plenty for two for a big main course (with some leftovers) or as a side dish for 4-6. This could be served as a warm or cold salad, or as something on the side.

1/2 of a good size classic purple eggplant. You could certainly use any kind and many farmers markets have a great variety right now so you could try some different varieties. Japanese or Chinese varieties will cook quicker.

I cut the eggplant into cubes, but it could also be sliced.

1 zucchini roughly sliced

2 cooked (boiled) potatoes. I used two amazing red fingerlings from Weiser Family  Farms. They are so delicious-consider yourself fortunate if you are in the L.A. area and can get them. You can use your favorite variety of fingerlings or Yukons or just about any kind. I had boiled a few to have them ready to use for who knows what so they were ready to go. I just chopped them roughly.

Small piece of leek-maybe two inches long (remember this was what was left in the fridge). You could use leek, shallot or any kind of onion.

Fresh cilantro and fresh mint

Dried spices: Whole Foods Pondicherry Curry Powder (not sure why but I really like this one), fennel seeds, turmeric, cayenne, cinnamon

Shredded coconut-optional

Saute onion in olive oil for a few minutes, add eggplant.

On top of the eggplant I used the following seasonings:


Whole Foods Pondicherry Curry Powder- i used enough to lightly cover the eggplant

Fennel seeds


Cayenne-beware and use to your flavor and heat bearing abilities


Allow eggplant to cook for 10-15 minutes. toss often with tongs over medium heat. You may need to add a bit more oil.

Time to add the zucchini when the eggplant is almost ready

Once the eggplant is almost completely cooked add zucchini and toss every few minutes till the zucchini is almost cooked.

Add the potato, the chopped herbs and coconut. Cover and allow to just sit on top of other vegies for a few minutes to warm and then toss well.

This is also a great filling for making wraps, or putting inside of a pita and could be served warm or cold.

It’s also tasty with a yogurt sauce made from plain yogurt, chopped cucumbers, salt, dill, and chopped garlic.

You could also use other types of squash. Be creative when you are out shopping and maybe try something that you usually don’t buy. Every fruit and vegetable provides different nutrients, antioxidants and phytochemicals that we need to enjoy good health. And we get more of those essential elements when they are pesticide free & organic and really fresh like you find at a farmers market.