Yummy Veggie Saute!

Sauteed veggies make a delicious and lovely side dish!
Eggplant, zucchini, and crimini mushrooms.
Two Japanese eggplants, peeled and cut into a large dice
9 brown mushrooms, cut into large irregular chunks
One large zucchini, cut into a large dice
2 tablespoons diced white onion
1/2 a stalk of celery, diced
1 garlic clove, minced
3 large basil leaves, torn by hand
1 teaspoon white wine
salt and pepper
2 1/2  tablespoons extra virgin olive oil
1 tablespoon butter
Sprinkle eggplant pieces with kosher salt (about one heaping tablespoon). Set pieces in a strainer placed over a bowl. Salt will pull some of the bitterness out of the eggplant. Rinse eggplant chunks and dry well with paper towels.
Heat one tablespoon olive oil in a saute pan over medium-high. Saute eggplant, tossing or stirring frequently, until uniformly brown. Remove eggplant and set aside in a bowl. Into the same pan add the other tablespoon of olive oil, turn heat to high, and add the ‘shrooms. Season with a little salt and pepper. Brown evenly and put it into the same bowl as the eggplant.
Add remaining olive oil and butter and melt over medium heat. Saute celery, onions, and garlic until softened, perhaps two minutes. Add zucchini chunks and turn heat up to medium-high. Saute zucchini until softened slightly. Return zucchini and mushrooms to the pan, and add the wine. Saute until the veggies are all warm and yummy. Add torn basil leaves over the top and stir to combine.
Serve as a side dish for anything vaguely Mediterranean in flavor, particularly fish, chicken, or lamb. 

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