http://cooking.nytimesn7cgmftshazwhfgzm37qxb44r64ytbb2dj3x62d2lljsciiyd.onion/recipes/1020441-eggplant-and-zucchini-pasta-with-feta-and-dill
Powered by Preparation Step 1 Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 10 minutes. Transfer to a bowl. Step 2 Add 2 tablespoons oil and zucchini to skillet and season with salt and pepper.