recipe:

olive oil

zucchini

eggplant

onion

garlic

rosemary

scallion

oregano

basil

sesame seeds

gochugaru

tomato paste

a little salt

a little powdered sugar

i sliced some onions and zucchini

did the whole eggplant: slice, remove skin, salt both sides let sit, rinse

then i added whatever herbs from my garden

then the rest of the listed ingredients

sautéed in a nonstick pan on medium

threw it down to low and put a glass lid

on it

let it do its thing

its done

turn off the heat

in my case, i turned off the heat and went to bed so technically the final part

of this recipe is:

eat at room temperature after hours of rest

💜