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Easy Eggplant and Zucchini Sauce

  • Author: Mia Zarlengo


Simple and versatile eggplant and zucchini tomato sauce.


  • 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


  1. 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!).
  2. Head a large deep skillet over medium heat. Add the olive oil, then stir in the onion and garlic and cook for 30 seconds.
  3. Stir in the eggplant and zucchini. Cook for 5 minutes, stirring occasionally.
  4. Reduce heat and stir in the tomatoes and their juice, vegetable broth, seasonings, and chickpeas (optional).
  5. Allow to simmer for 25 minutes, or until veggies are tender. Serve with your favorite protein, grains, and/or veggies.