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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Eggplant Marinara Veggie Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions