Part 4/8:
The chef starts by searing the eggplant in a non-stick or preferably a Dutch oven, on medium heat. Achieving a good sear with contact on all sides is vital—this enhances flavor through caramelization while preventing the eggplant from becoming rubbery. The key is to cook the eggplant until it is about 80-85% done, checking for doneness by piercing with a fork.
Managing the Other Vegetables
Once the eggplant is seared and removed, the chef proceeds to cook the zucchini, yellow squash, onions, and peppers. Larger pieces are used for visual appeal and texture, with a balance struck between raw and cooked states. Salt is added to the steaming vegetables to enhance flavor and draw out moisture.