Eggplant and Zucchini

Eggplant and Zucchini
  1. Remove stem end from eggplant and cut into ½″ thick slices.
  2. Sprinkle the coarse salt on the slices and arrange on a plate with paper towels under, over, and between layers of the eggplant.
  3. Put another plate on top of the eggplant and put a clean weight (a large phone book works perfectly) on top.
  4. Let the eggplant sit for about 1 hour to express the dark brown bitter juice.
  5. Wash the eggplant and cut into 1″x1″ pieces.
  6. Peel and dice the onion into ½″x½″ pieces.
  7. Remove the stem and blossom ends from the zucchini and cut them into 1″ pieces.
  8. Slice the garlic into very thin slices.
  9. Put oil into a 2-quart saucepan and heat over medium heat.
  10. Add the onion and sauté (stirring frequently) until the onions just start to brown.
  11. Add the eggplant, zucchini, garlic, and curry powder.
  12. Cook for about 5 minutes, stirring constantly.
  13. Add diced tomatoes, salt, pepper and salsa.
  14. Reduce the heat to low and cook (uncovered) until sauce is thick and the eggplant and zucchini are soft. Stirring occasionally while cooking to keep the sauce from sticking to the bottom of the pan and burning.