Simple Cuisine Menu Eggplant Marinara Veggie Sauce :: Best Dishes

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Eggplant Marinara Veggie Sauce

"This gluten-unfastened, dairy-free recipe is a first-rate manner to devour pasta and get your vegetables too. Change up a number of the non-obligatory substances or add meat for other scrumptious versions. Great way to burn up greens earlier than they move horrific to your refrigerator. This recipe is very forgiving and difficult to make a screw up. The quantities are just a guesstimate and do not need to be precise. I encourage you to play, devour, and experience!"

Ingredients :

1 (8 ounce) package deal quinoa pasta
2 tablespoons extra-virgin olive oil
1 eggplant - peeled, sliced three/four-inch thick, and diced
2 small zucchini, sliced half-inch thick
1 1/four cups tomato sauce, divided
1/4 teaspoon garlic salt (optional)
1/4 teaspoon dried oregano (optional)
three/four cup sliced fresh mushrooms (non-compulsory)
half of small onion, diced (non-compulsory)
1 small tomato, diced (elective)

Instructions :

Prep : 20M	Cook : 4M	Ready in : 58M

Bring a massive pot of gently salted water to a boil. Cook pasta in the boiling water, stirring sometimes till gentle but firm to the chew, 6 to 9 mins. Drain.
Heat olive oil in a pot over medium-excessive warmth. Cook and stir eggplant and zucchini inside the hot oil till browned, approximately five mins. Stir in 1/2 cup tomato sauce. Season with garlic salt and oregano. Cover and simmer until flavors integrate, about 5 mins.
Stir mushrooms and onion into the pot; cowl and cook dinner for five mins. Add closing tomato sauce and diced tomato. Cover and simmer till tomato begins to interrupt down, about 5 mins. Reduce warmth to medium-low; simmer, stirring once in a while, until eggplant and zucchini gentle, approximately 7 minutes.
Serve sauce over quinoa pasta.

Notes :

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