As much as I like these vegetables, I am, however, disappointed when cooking them because they either melt or get really soggy especially aubergines and zucchini because they contain mainly water and of course fiber. But they are good for barbecues, only don’t cook them too long or they will shrink to a pea size. So I often wondered how to keep the aubergines, zucchini, and mushrooms tender when cooked.
Cut them in your desired sizes, sprinkle salt, put in a colander and then place a weight over them, or you can leave this last one out. The salt will retain the water content and it makes the aubergine, zucchini, and mushrooms tender when cooked.