Honey Chicken Pithivier

• 1 medium zucchini
• 1 medium eggplant
• Olive oil, for drizzling
• 3 pinches<

Cut the zucchini and eggplant into approximately ¼-inch (7-mm) dice.

In two medium skillets over medium heat, pour a drizzle of olive oil and cook the zucchini and eggplant separately until tender. Season each mixture with 1 pinch each of the salt and pepper. Once the vegetables are tender, add 1 heaping teaspoon of honey to each skillet and stir to combine.

Drain the vegetables