Eggplant & Okra

Trim the stem from the eggplant. Slice the eggplant into ½-inch thick rounds. Stacking two at a time, cut them into ½-inch cubes.

Thinly slice the garlic. Trim the stems from the okra. Then slice the okra into ¼-inch thick slices.

In a nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add half of the garlic and cook for 30 seconds until fragrant. Add half of the eggplant and toss to coat. Stir in ⅛ teaspoon each of the salt, black pepper, and red pepper. Cook the eggplant, tossing often (it will seem dry at first), until tender and browned, 8 to 10 minutes. Transfer to a large plate. Repeat with the oil, garlic, eggplant, salt, black pepper, and red pepper.

In the skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the okra and the remaining ⅛ teaspoon salt and cook, tossing often, until crisp-tender, 2 to 3 minutes. Return the eggplant to the skillet to quickly reheat. Grate in the lemon zest and stir in the basil. Serve hot or room temperature.