Recipe from Vegetable Literacy by Deborah Madison; serves 2

In the book, Deborah Madison suggests adding spoonfuls of ricotta as an option to the eggplant.  She also says this dish makes a great salad or side dish, or mix into small shape pasta. 

1 lb Zucchini, any color or variety

1 small Eggplant, sliced

3 TB Olive Oil

3 small cloves Garlic

10 Mint leaves

5 Basil leaves

1 heaping TB Capers, rinsed

2 TB Pine Nuts or Walnuts, lightly toasted

1 or 2 tsp Red Wine Vinegar

Sea Salt and freshly ground Black Pepper

Additional Mint and Basil leaves, slivered or torn, to finish

Slice the zucchini into rounds a scant 1/2" thick.  Heat the oil in a 10" skillet over medium high heat.  When the oil is hot, add the zucchini and eggplant, and sauté flipping and turning every few minutes, until golden brown about 15 minutes.  They won't necessarily cook evenly.  Meanwhile, chop together the garlic, mint, basil and capers and toast pine nuts.  When the zucchini is golden, add the herb-garlic mixture and the vinegar to taste and toss well.  Taste for salt and season with pepper.  Turn onto a plate.  If you're not going to eat the zucchini right away, cover and let stand at room temperature or in the refrigerator, then finish with the pine nuts and the mint and basil just before serving.