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Zucchini "Noodles" with Eggplant and Tomatoes

Katherine Sacks
  • 90 minutes
  • Serves 4

INGREDIENTS

3/4 cup

Basil, packed leaves

2 cups

Cherry tomatoes

2

Garlic cloves

1 1/2

Long chinese eggplants (about 3/4 pound), large

2

Yellow squash (about 1 1/4 pounds), medium

2

Zucchini (about 1 1/4 pounds), medium

1/4 cup

Black olives, pitted cured

1 tsp

Honey

1 2/3 tbsp

Lemon juice, fresh

1/8 tsp

Black pepper, freshly ground

2 1/2 tsp

Kosher salt

5 tbsp

Olive oil

1

ball Buffalo mozzarella, fresh