A quick and easy homemade tomato-based pasta sauce without onions and garlic.
Ingredients
1/4 cup
Extra virgin olive oil, garlic-infused
4 cup
Eggplant
(diced into 1/2-inch pieces)
1/2 tsp
Kosher salt
1/2 tsp
Black pepper
(Freshly ground)
1 cup chopped
Zucchini
(1/2-inch pieces)
1/4 cup
Green onion
(chopped; green parts only)
1 can(s) (14oz)
Diced tomatoes, low sodium, canned
3/4 tsp
Basil, dried
2 cup
Brown rice pasta
(or other low FODMAP pasta)
Instructions
Heat a large skillet over medium heat, then add 1/3 of the oil and heat until shimmering. Add half of the diced eggplant, season with salt and pepper, and sauté until softened, browned, and fully cooked. Transfer to a bowl and repeat with another 1/3 of the oil and the remaining eggplant.
Add the remaining oil to the skillet, then sauté the zucchini and scallions until the zucchini is crisp-tender. Return the eggplant to the skillet, then stir in the tomatoes and basil. Cover and let simmer for about 5 minutes, stirring occasionally. Taste and adjust the seasoning with salt and pepper. Let it simmer for a few more minutes to deepen the flavors.
Meanwhile, cook the pasta, reserving a small amount of the cooking water before draining. Toss the pasta with the sauce, adding a little reserved water to help coat the noodles. Optional: top with parmesan cheese.
