Decide your cook method (roast/bake, sauté/stir-fry, grill, or saucy stew) and pick the substitute whose texture role matches (browning, absorbency, or tenderness).

Prep for moisture control: seed zucchini, pat mushrooms drier, and for okra use quick high heat to reduce excess slime.

Use the 1:1 ratio by volume/weight, then season slightly more aggressively for sweeter swaps (peppers) or adjust with acid for balance.

For absorbent dishes, let the cut pieces sit in the sauce briefly (not long enough to fully break down unless you want a paste-like texture).

Taste and adjust: add salt for “eggplant-like” savoriness, and add a squeeze of lemon/vinegar if the swap tastes flat or sweet.