Charred Eggplant, Zucchini, and Tomatoes

Lately I am really loving eggplant?! I am not sure when this transformation happened, but I think it was sometime right after the Roasted eggplant and tomato curry last spring. Now I just cook it up any old time - no reservations or worry that it will have a weird texture. And they are so beautiful right now! Long thin purple orbs, fat squat lavender ones, large bulbous plum ones...

My favorite veggie combo of late is Zucchini, Eggplant, and Tomato. I keep envisioning some kind of layered terrine of these three, with basil and olive oil drizzled over the top. But that has not yet happened - I think I am reluctant to do some major oven roasting until it is just a little bit cooler. Instead I am making a "charred" medly of the three, cut small, with some onion. This is so simple and it tastes amazing - the sweet tomato with the creamy eggplant and the savory zucchini.

Served with lamb burger and tahini sauce = woah. really good.

Charred eggplant, zucchini, and tomatoes
1 eggplant - the long narrower kind
1 zucchini - similar in size to your eggplant
1/2 onion (optional) - cut in short, fat strips
tomatoes - any kind will do, chopped large
olive oil

The whole trick to making these veggies taste so good is to really sear them. This means two things: a hot cast iron pan, and well cut veggies with multiple edges to char.

1) You want to cut your veggies so that they have multiple edges on which to sear. Cut your eggplant and zucchini into quarter-spears the long way. Work with one quarter at a time and cut with your knife at an angle, turning the spear a quarter turn each time you cut. This will miraculously result in pieces that have several flat edges. (Feel free to cut it other ways too, just get a few large flat sides)
2) Start heating your largest cast iron skillet - make sure it is dry and there is no oil in the pan. While it is heating, toss your zucchini, onion and eggplant pieces into a bowl. Pour a long glug of olive oil over the top, and sprinkle generously with salt. Stir.

Freshly cut veggies starting to sear - it's a wee bit crowded.

3) Once pan is hot, dump all the veggies in and arrange so that they are in one layer on medium-high heat. Let them sit! Don't touch them for 3-4 minutes!
 4) Cut cherry tomatoes in half, or chop up any other kind. Put these in a bowl and pour on olive oil and a good bit of salt, and give a stir. Spread them in a single layer on a pan, and put under the broiler. They will get done right about the time of the other veggies.
5) After the zucchini and eggplant have sat still, flip the pieces over - making sure to give them all some chances to char on each side. Repeat as needed - making sure you let them sit and sear on the pan. Less turning is better!
6) Remove everything once the zucchini and eggplant are blackened, and the tomatoes are browning. Pile up on a plate and serve. These are excellent as is, or chop up some basil to go on top, or toss in pesto. I made a really nice dressing/dip for mine: tahini, lemon juice, salt and water. Mint might be nice too.