Best prep for zucchini, yellow squash and eggplant

To make a really good recipe with zucchini, yellow squash or eggplant, a little time spent prepping the vegetables is well worth the effort.

For slices:

If I am slicing the veggies into rounds for something like a gratin or eggplant parm, I lay the slices on a double layer of paper towels, sprinkle with Kosher salt and let them sit for 30 minutes to draw some of the water out. Then I  pat them dry and proceed with the recipe. This works for tomato slices going into a recipe as well.

For Cubes:

If I am cubing the veggies for something like ratatouille, I quarter the zucchini or yellow squash, cut out the center seeds and place the quarters on a double layer of paper towels, salt them and let sit for 30 minutes. I pat  the quarters dry and then cut into cubes and proceed with the recipe. With eggplant I quarter the veggie, cut out most of the seeds and cut it into 1 inch cubes. I toss the cubes with 3/4 tsp salt and then put them on a plate lined with coffee filters. I place the eggplant in the microwave uncovered and microwave for 8 minutes until they are a little shriveled. Then I proceed with the recipe. I found this trick in a Cook’s Illustrated recipe for Caponata.

You may want to cut back on salt called for in the recipe you are using as the veggies have already been salted.