SOFFRITTO, EGGPLANT ZUCCHINI & TOMATO

We use many soffritto recipes to flavor items like rice and pasta.
In fact the definition of soffritto in Italian cooking is an aromatic flavor base composed of sautéed carrots, celery, and onion that forms the foundation of many dishes. Similar to mirepoix in French cooking. Italians are a little more flexible in that they can add anything flavorful as a soffritto or background flavor.  

Ingredients
1 cup EVOO
1 pound Italian globe eggplant, peeled and small dice
1 pound zucchini, seeds removed by slicing skin on lengthwise leaving seeds and center; then dice those strips to match eggplant dice
1 teaspoon each sea salt, ground coriander, and pepper, blended
1/4 cup canned tomato paste
Method
Place oil in heated pan; add eggplant and 1/3 of seasonings; cook until almost tender; add zucchini, cooking for approximately 1 minute to heat through but remain firm. Add tomato paste and heat through tossing to combine and coat vegetables. Adjust with seasonings, if needed.