Zucchini and Eggplant Stir-Fry with Fresh Herbs and Cheese

Cut the eggplant into thin slices. Sprinkle with salt and let it sit for 10-15 minutes to draw out excess moisture. Pat dry with paper towels.

Heat a little vegetable oil in a pan over medium heat. Sauté the eggplant slices until golden brown on both sides, about 3-4 minutes. Set aside.

Cook the Vegetables:

In the same pan, add a bit more oil if needed. Sauté the chopped onion and grated carrot for 3-4 minutes until softened.

Add the diced red bell pepper, minced garlic, and chopped tomatoes. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender and the tomatoes have softened.

Add Seasonings and Herbs:

Season with black pepper, and add the chopped fresh parsley, dill, and hot pepper (if using). Stir everything together.

Cook the Eggs:

In a separate pan, heat a little oil and crack the eggs into the pan. Cook them sunny side up, or scramble them according to your preference. Set aside.

Combine Everything:

Once the vegetables are cooked, layer the sautéed eggplant slices on top of the vegetable mixture in the pan. Top with the cooked eggs.

Sprinkle the grated cheese over the dish and let it melt slightly before serving.

Serving and Storage Tips:

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