Tomato Sauce with Eggplant & Zucchini

By Tonya_Speed

This sauce is best served with Fusilli.

Ingredients

• 3 Tbsp extra-virgin olive oil
• 2 Tbsp finely chopped flat-leaf parsley
• 1 1/2 tsp finely chopped garlic
• 2 cups chopped canned peeled tomatoes
• 1 2/3 cups finely chopped zucchini
• 1 2/3 finely chopped eggplant
• Salt

Preparation

Step 1

Toss this sauce with 1 pound cooked pasta.

In a medium skillet, olive oil, parsley and garlic over medium-high heat. When the garlic is sizzling, add tomatoes with their juice, zucchini and eggplant and season with salt. Lower the heat to medium and cook, stirring occasionally, until the liquid has evaporated and the oil begins to separate from the sauce, 20 to 25 minutes.