Eggplant and Zucchini Pasta Sauce | gatherednutrition
Eggplant and Zucchini Pasta Sauce
10 mins prepServes 4
A simple and veggie-heavy pasta sauce made with eggplant, zucchini, and mushrooms, perfect for packing in micronutrients and fiber. This sauce pairs well with lentil noodles for a nutritious lunch.
1: Heat a large stock pot over medium high heat. Once hot, add avocado oil and reduce heat.
2: Add eggplant, mushroom, and zucchini to pot. Stir and season with salt and pepper, sautéing for a few minutes.
3: Add the jar of tomato sauce to the pot. If veggies are not covered, add a splash of water or broth. Add fresh herbs if using.
4: Keep uncovered until bubbles begin to form on the edge, then cover and reduce heat. Let simmer for 20-25 minutes.
5: Remove lid, stir, and continue to cook for 5-10 more minutes. Remove fresh herbs and serve.
