Name: Eggplant and Zucchini in Tomato-Garlic Sauce
Yield: 6 to 8 Servings
Ingredients: 1/4 cup extra-virgin olive oil plus more for drizzling; 1 shallot, finely chopped; 6 medium garlic cloves, very thinly sliced; 1 1/2 pounds ripe tomatoes, cored, coarsely chopped; 2 teaspoons kosher salt plus more for seasoning; 2 bay leaves; 1 pound Chinese or Japanese eggplants (2–3 medium), cut into 1/4-inch rounds; 1 pound zucchini (2–3 medium), sliced into 1/4-inch rounds; 1/2 cup coarsely chopped flat-leaf parsley, divided; Freshly ground black pepper

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