Description
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.