Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
Say hi to your new meal prep staple! This eggplant and zucchini sauce is super simple, and packed with nutrients.
One of my favorite things to create is easy meal prep sides that can go with multiple meals throughout the week. One of those dishes that you can still be versatile with, but takes a lot of the thinking and preparation out of meal time. I’ve been loving my anti-inflammatory creamy turmeric rice for this purpose, and it inspired me to make another simple side!
I know that eggplant and zucchini aren’t in season right now…but there just a couple of those veggies that I honestly eat year round. They’re easy to chop/prep, and you can use them in so many different ways. So while I love to eat with the season, I definitely make some exceptions π
The eggplant and zucchini gets simmered in tomatoes and veggie broth for loads of flavor. The chickpeas are option in this dish, but I love them for extra fiber and protein!
There is nothing better than a recipe with just a handful of ingredients! I wanted to make this a simple, yet nutrient-dense side that you could have in your back pocket for busy weeks when you need quick meals. Often times, “quick meals” means resorting to take out– but a little bit of prep so that you can rely on meals at home will go a long way in your health. I promise!
You can use this dish in so many ways. Some of my favorites:
With eggs
As a pasta sauce with brown rice or quinoa pasta
With salmon and spinach
Over sourdough toast
Over rice or quinoa
The list goes on! I’m excited to see what creative ways you guys use this meal prep staple.
Be sure to tag me on Instagram so that I can see how you are enjoying this recipe! xx
Simple and versatile eggplant and zucchini tomato sauce.
Ingredients
Scale
2 tbsp olive oil
1/4 of a yellow onion, finely diced
3 cloves of garlic, minced
1 eggplant, diced
1 zucchini, diced
1 (28 oz) can of whole peeled tomatoes with their juice, roughly chopped
1/2 cup low sodium vegetable broth
Optional: 1 (15.5 oz) can of chickpeas, drained and rinsed
1 tsp Italian seasoning
1/2 tsp sea salt, more to taste
1/4 tsp black pepper
Pinch of red pepper flakes
Instructions
Prepare the vegetables. For the tomatoes, you can use clean hands to break apart the tomatoes, or remove them from their juice and roughly chop with a knife (don’t discard the juice!).
Head a large deep skillet over medium heat. Add the olive oil, then stir in the onion and garlic and cook for 30 seconds.
Stir in the eggplant and zucchini. Cook for 5 minutes, stirring occasionally.
Reduce heat and stir in the tomatoes and their juice, vegetable broth, seasonings, and chickpeas (optional).
Allow to simmer for 25 minutes, or until veggies are tender. Serve with your favorite protein, grains, and/or veggies.Β
Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!
Good enough to eat alone! I made this recipe so often this winter, took a break to try other meals then quickly missed this. So yummy! I often add to chicken meatballs for a filling lunch!
This was a super easy and healthy recipe to toss together. I ended up eating it on top of quinoa like another reviewer suggested. I only had crushed tomatoes on hand, but recommend using whole peeled tomatoes as the recipe states! It was still so so tasty with the crushed tomatoes, but just a bit too soupy for my liking.
Finally got to making this with garden eggplant this week, and OMG what have I been missing! Will definitely be on the rotation, love the flavors and pairs so well with quinoa. Thank you!
Soooo good and easy! The aroma in my house while it cooked had me drooling. I just scooped it into a shallow bowl with a rusty roll to sop up the juice. This will definitely become a regular.
I make this all the time, sooo Good. Thanks
Ah no way! So happy to hear that π
Love this recipe so much!! Eat it over quinoa and it makes a perfect dinner
★★★★★
Yes! Love that- thanks for the note Miranda π
Good enough to eat alone! I made this recipe so often this winter, took a break to try other meals then quickly missed this. So yummy! I often add to chicken meatballs for a filling lunch!
★★★★★
This was a super easy and healthy recipe to toss together. I ended up eating it on top of quinoa like another reviewer suggested. I only had crushed tomatoes on hand, but recommend using whole peeled tomatoes as the recipe states! It was still so so tasty with the crushed tomatoes, but just a bit too soupy for my liking.
Forgot to add my rating π
★★★★★
So easy and delicious! A weekly dinner for sure! Delicious with a side of brown rice or quinoa!
★★★★★
OMG π This is so friggin good!! My kids had seconds π Definitely will be making it again!!
★★★★★
Donβt know how I havenβt made this before! Super easy and delicious! Needed a quick veg side dish tonight and this was perfect!
★★★★★
Finally got to making this with garden eggplant this week, and OMG what have I been missing! Will definitely be on the rotation, love the flavors and pairs so well with quinoa. Thank you!
★★★★★
Soooo good and easy! The aroma in my house while it cooked had me drooling. I just scooped it into a shallow bowl with a rusty roll to sop up the juice. This will definitely become a regular.
★★★★★