Eggplant Marinara Veggie Sauce Recipe

Name: Eggplant Marinara Veggie Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1/4 cups tomato sauce, divided; 1/4 teaspoon garlic salt (optional); 1/4 teaspoon dried oregano (optional); 3/4 cup sliced fresh mushrooms (optional); 1/2 small onion, diced (optional); 1 small tomato, diced (optional)

Servings: persons

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 1/4 cups tomato sauce, divided
1/4 teaspoon garlic salt (optional)
1/4 teaspoon dried oregano (optional)
3/4 cup sliced fresh mushrooms (optional)
1/2 small onion, diced (optional)
1 small tomato, diced (optional)

1
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.
2
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.
3
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.
4
Serve sauce over quinoa pasta.

201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Eggplant Marinara Veggie Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Marinara Veggie Sauce

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