Put eggplant into a sieve set over a large bowl; toss with 1 tbsp. salt. Top with something heavy; let drain for 1 hour. Rinse eggplant and pat dry. Heat oil in a large skillet over medium-high heat. Add 1/2 of the eggplant and cook until golden brown, 7–8 minutes. Transfer eggplant to a bowl. Repeat with oil and remaining eggplant. Saute zucchini till tender. Add to bowl. Saute red onion till tender. Add to bowl. Add cherry tomatoes, pine nuts, capers, olives, roasted peppers, and salt and pepper to taste. Add vinegar and sugar. Transfer to a plate; let cool slightly. Top with basil and parsley. Serve at room temperature.
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