Eggplant Marinara Veggie Sauce recipe
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Ingredients
- 1 (8 ounce) package quinoa pasta 2 tablespoons extra-virgin olive oil 1 eggplant - peeled, sliced 3/4-inch thick, and diced 2 small zucchini, sliced 1/2-inch thick 1 ¼ cups tomato sauce, divided ¼ teaspoon garlic salt ¼ teaspoon dried oregano ¾ cup sliced fresh mushrooms ½ small onion, diced 1 small tomato, diced
Nutrition Info
- 342.2 caloriescarbohydrate: 58.7 gcholesterol: : -fat: 8.4 gfiber: 10 gprotein: 9.9 gsaturatedFat: 1.1 gservingSize: -sodium: 525.2 mgsugar: 8.4 gtransFat: : -unsaturatedFat: : -
Directions Eggplant Marinara Veggie Sauce
Directions
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Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until tender yet firm to the bite, 6 to 9 minutes. Drain.
Heat olive oil in a pot over medium-high heat. Cook and stir eggplant and zucchini in the hot oil until browned, about 5 minutes. Stir in 1/2 cup tomato sauce. Season with garlic salt and oregano. Cover and simmer until flavors combine, about 5 minutes.
Stir mushrooms and onion into the pot, cover and cook for 5 minutes. Add remaining tomato sauce and diced tomato. Cover and simmer until tomato begins to break down, about 5 minutes. Reduce heat to medium-low, simmer, stirring occasionally, until eggplant and zucchini soft, about 7 minutes.
Serve sauce over quinoa pasta.