Jul 14 2026
Restaurants›10 Empanadas›#4 - Mushroom Eggplant Zucchini Recipe

#4 - Mushroom Eggplant Zucchini Recipe

Inspired by 10 Empanadas
Time30m
Serves4

BELLA MUSHROOMS, EGGPLANT, ZUCHINI, ONION, RED PEPPER, WHITE WINE, MOZARELLA, CHEDDAR, PARMESAN CHEESE AND SPICES

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Ingredients

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Vegetables and Cheese

Method

Cooking Instructions

  1. 1

    Prepare the Vegetables

    Wash and chop the eggplant, zucchini, onion, red pepper, and mushrooms into bite-sized pieces.

  2. 2

    Sauté the Vegetables

    In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 2-3 minutes until translucent. Add the eggplant and cook for another 5 minutes.

  3. 3

    Add Remaining Vegetables

    Stir in the zucchini, red pepper, and mushrooms. Cook for an additional 5-7 minutes, stirring occasionally until the vegetables are tender.

  4. 4

    Deglaze the Pan

    Pour in the white wine and scrape the bottom of the skillet to release any browned bits. Allow the wine to simmer for 2-3 minutes.

  5. 5

    Season the Mixture

    Add salt, black pepper, and Italian seasoning. Stir well to combine all the flavors.

  6. 6

    Add the Cheese

    Remove the skillet from heat and sprinkle mozzarella, cheddar, and parmesan cheeses over the sautéed vegetables. Cover the skillet with a lid for 2-3 minutes to allow the cheese to melt.

  7. 7

    Serve

    Once the cheese is melted and bubbly, serve hot as a side dish or a vegetarian main course.

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