Recipes | Dinner

Quick & Easy Low FODMAP Eggplant Zucchini Tomato Pasta Sauce

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20-Minute Low FODMAP Pasta Sauce

Need a quick and easy veggie based pasta sauce for a weeknight? One that you can get on the table in less than 30 minutes (20 minutes if you are super organized)? This Quick & Easy Low FODMAP Eggplant Zucchini Tomato Pasta Sauce is it – and it also happens to be vegan if you do not add the optional Parmesan topping.

Quick & Easy Low FODMAP Eggplant Zucchini Tomato Pasta Sauce in green and white bowl

The eggplant and zucchini and tomato are a classic trio. Garlic-Infused Oil, make with olive oil, enhances the flavor of the dish, as does a little dried basil.

Quick & Easy Low FODMAP Eggplant Zucchini Tomato Pasta Sauce in skillet

Make sure your dried basil is fresh! When it comes to dried herbs only buy what you will use within 6 months. If your herb and spice collection is gathering dust, it is time to go shopping!

Quick & Easy Low FODMAP Eggplant Zucchini Tomato Pasta Sauce in bowl with Parmesan on top
This version, with the optional Parmesan, is not vegan, but it is vegetarian and very tasty!
Quick & Easy Low FODMAP Eggplant Zucchini Tomato Pasta Sauce in skillet
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Quick & Easy Low FODMAP Eggplant Zucchini Tomato Pasta Sauce

Need a 20-minute, vegetable based pasta sauce? This Quick & Easy Low FODMAP Eggplant Zucchini Tomato Pasta Sauce is perfect.

Makes: 6 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients:

  • ¼ cup (60 ml) Garlic-Infused Oil, make with olive oil or purchased equivalent, divided
  • 1 pound (455 g) eggplant, trimmed and cut into ½-inch (12 mm) dice, with skin included
  • Kosher salt
  • Freshly ground black pepper
  • 8- ounces (225 g ) zucchini, trimmed and cut into ½-inch (12 mm) dice
  • ¼ cup (20 g) chopped scallions, green parts only
  • 1, 14.5 ounce can (411 g) diced tomatoes
  • 3/4 teaspoon dried basil
  • Parmesan, optional

Preparation:

  1. Heat a nonreactive large skillet over medium heat; add about 1 ½ tablespoons of oil and heat till shimmering. Add about half of the eggplant, season with salt and pepper, and sauté until softened, browned and cooked through. Remove to a bowl. Repeat with about 1 ½ tablespoons of the oil and the rest of the eggplant, adding to bowl when done.
  2. Add last tablespoons of oil to the skillet and sauté the zucchini ands scallions until the zucchini is crisp tender. Add the eggplant back to the skillet along with the tomatoes and basil. Cover and simmer for about 5 minutes, stirring occasionally. Taste and season with salt and pepper. Continue to simmer for a few more minutes to build flavor.
  3. Meanwhile, cook your pasta and save a little bit of cooking water as you drain it. Toss the pasta with your sauce and a little reserved water to help the sauce coat the pasta. Serve immediately. The dish is vegan. If you eat cheese and want to embellish with Parmesan, be our guest!
Course: Dinner
Cuisine: American, Italian