Zoodles with Eggplant Tomato Sauce

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This past weekend I went apple picking at one of the local farms here in Massachusetts. I was excited to learn that in addition to apples, the farm also had eggplants and tomatoes to pick. I picked a variety of tomatoes as well as some Chinese eggplants and decided to make something for dinner using both of these ingredients. 

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My husband actually was the creator of this recipe! He thought we should make a tomato eggplant sauce and serve it over zoodles for a low-carb nutritious meal. The sauce is really easy to make and extremely flavorful and hearty.

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If you don’t have a spiralizer feel free to serve this over pasta or rice. We sauteed some shrimp to go on top of ours which was delicious. You definitely don’t need it though- you could eat this dish as is, and be extremely satisfied.

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Zoodles with Eggplant Tomato Sauce
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Ingredients

  • 1 large eggplant (we used a Chinese eggplant)- chopped
  • 4 medium sized tomatoes- chopped
  • 2 cloves garlic- minced
  • 1 tbsp italian seasoning
  • 2 tbsp fresh basil- chopped
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. sea salt
  • 2 tbsp. olive oil
  • 4 small zucchinis - spiralized
  • 1/2 cup grated Parmesan or Pecorino

Instructions

  1. Heat a large non-stick pan over medium high heat. Add olive oil and garlic.
  2. Saute garlic for 1-2 minutes or until fragrant.
  3. Add chopped eggplant and saute for 2-3 minutes or until slightly tender.
  4. Add tomatoes, italian seasoning, sea salt, and red pepper flakes.
  5. Bring to a light boil. Lower heat, cover pot and simmer for 20 minutes stirring occasionally.
  6. After the 20 minutes, add zoodles and basil and cook for 5 minutes to heat zoodles.
  7. Top with cheese and enjoy!
http://thechicpea.com/zoodles-with-eggplant-tomato-sauce/

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