My new favorite tool is my julienne peeler (made by zyliss). I’m amazed by it. I made zucchini ribbons and sautéed them for no more than a minute in a teaspoon of olive oil that I have steeping in garlic. Just enough time to warm the zucchini and soften it slightly but still retains some crunch. Grated some parmesan cheese and sprinkled with chile flakes on top. Very simple dish. I’m going to try it on eggplant next. I think I may fry the eggplant ribbons in olive oil and toss it in some tomato sauce. It’s also a great tool for salads. Works well on cucumbers and carrots.