An Italian twist on the French classic, this dish is extremely versatile. It can be enjoyed on its own, over pasta, as a side, however you like! Plus it’s vegan, dairy free, and gluten free.
We personally loved it over pasta with sausage.
1 white onion
4 cloves garlic
3 tablespoons extra virgin olive oil
3 medium zucchini
1/2 cup chopped fresh parsley
Dice the onion
Finally chop the garlic or use a garlic press
Peel & chop the eggplant into small cubes
Chop the zucchini into small cubes
Add the onion, garlic, and first 2 tablespoons of olive oil into a pan and sauté over medium heat until the onions are translucent
Add in the eggplant and the third tablespoon of olive oil, then continue cooking until eggplant is soft
Add in the zucchini
Once the zucchini is thoroughly cooked as well, turn down your heat to low and stir in the marinara
Stir in the parsley as well as small dashes of cayenne pepper and black pepper, plus a pinch of sea salt to taste