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1
Peel the eggplant and cut into 1-inch-thick rounds.
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2
Put them in a colander and sprinkle with salt.
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3
Let the eggplant sit and weep for 30 minutes to an hour.
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4
Then, if its seedy, wipe off the seeds and squeeze the rounds firmly between paper towels to blot up all the moisture.
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5
Stack the rounds and cut them into quarters.
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6
Slice the zucchini in half lengthwise and then into 3/4-inch slices.
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7
Pour the oil into a skillet and heat over medium-high til hot and fragrant.
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8
Toss in the eggplant and fry for several minutes, til softened and tinged with brown.
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9
Grab a slotted spoon and gently remove the eggplant.
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10
Add more oil to the pan if it looks dry; then add the onions and season with salt and pepper.
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11
Cook for a couple of minutes, til theyre soft, then throw in the zucchini.
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12
Turn up the heat and stir-fry til tender-crisp.
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13
Add the garlic and cook for 1 minute more.
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14
Dump the tomatoes in, juice and all, and give the dish a good stir.
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15
Gently stir in the eggplant and taste to see how its doing.
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16
Season with salt and pepper.
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17
Scrape everything in the pan onto a good-looking platter and sprinkle with Parmigiano-Reggiano cheese.
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18
Toss the chopped basil on top of the finished dish and serve it up quick!
