Eggplant And Zucchini In Tomato-Garlic Sauce

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Bon Appetit
Nutrition per serving    (USDA % daily values)
CAL
144
FAT
32%
CHOL
0%
SOD
53%

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Ingredients for 6 servings

1/4 cup extra-virgin olive oil plus more for drizzling

1 shallot, finely chopped

6 medium garlic cloves, very thinly sliced

1 1/2 pounds ripe tomatoes, cored, coarsely chopped

2 teaspoons kosher salt plus more for seasoning

2 bay leaves

1 pound Chinese or Japanese eggplants (2–3 medium), cut into 1/4-inch rounds

1 pound zucchini (2–3 medium), sliced into 1/4-inch rounds

1/2 cup coarsely chopped flat-leaf parsley, divided

Freshly ground black pepper

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