Makes 4–6 servings



  1. Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add eggplant and zucchini; cook until vegetables are softened and golden brown, stirring occasionally. Transfer vegetables to a bowl; set aside.
  2. Add remaining 1 tablespoon oil, bell pepper and onion to same skillet; cook over medium heat until vegetables are tender, stirring occasionally. Add garlic; cook 1 minute. Add tomato; cook 5 minutes. Return eggplant mixture to skillet; simmer over low heat 10 minutes, stirring occasionally. Season to taste with salt and pepper. Transfer to serving bowl; top with shaved cheese.
  3. Serve warm or at room temperature.