Tip:
Highlight text to annotate it
X
So now we're going to cut our zucchini, which you can see is about the same size as this
skinny eggplant, so we're going to cut em' exactly the same way. All right, we have twice
as much eggplant as we do zucchini, but we want that because of the nice color of the
eggplant. So we're going to mix these guys up together, and we're also doing this to
make sure that every piece is broken apart. Going to drip them down here in our pan, and then we're going to take our oil, and
just drizzle it right over the top. You don't want too much, because the butter's already
in here, and then we're just going to lightly coat with some salt and with some black pepper.
Now we're going to put these in the oven. We're only going to need to roast these, because
they're so small and so thin, for about fifteen minutes.