This one is kind of spicy, but I love spicy. Eggplant and zucchini were on sale, so I stocked up - now have to use them before they turn. You can never really "stock up" on produce. Only buy enough to eat quickly!
1 medium eggplant peeled and cut into strips about the size of homecut french fries (1/2 inch across)
1 medium zucchini sliced
1 small can chipotle peppers in sauce
1 clove garlic, minced
1 tsp salt
1 tsp pepper
1 tsp lime juice
1/4 cup olive oil for cooking
In a large skillet cook all ingredients, starting with the zucchini because it takes a tad longer. After it's started to get tender, add the eggplant and cook until the eggplant is translucent.