2 whole eggplants cut into 1/4" slices
2 zucchinis cut into slices
1 can of tomato paste
1 can of diced tomatoes
1 whole onion
4 garlic cloves
1 tbsp oregano
1 tbsp no salt mixed seasoning
1/2 handful of basil leaves, chopped
3 tbsp Extra Virgin Olive oil
Salt and Pepper to taste
Lightly brush eggplant slices with olive oil and sautee until brown and soft. Set aside in your oven to keep warm. Adding a little olive oil to the same sauce pan, sautee onions and garlic until carmelized, then add in zuchinni slices, diced tomatoes, and tomato paste. Add in seasoning and oregano. Top with basil leaves and parmesan cheese if desired. Very similar to our Eggplant Parmesan recipe and can easily be baked all together to get the eggplant softer. Enjoy!
Serves 4-6
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