Eggplant and zucchini sauce

5 min

20 min



  • 300 g tomato sauce
  • 1 eggplant
  • 2 zucchini
  • 1 clove garlic
  • a few sprigs basil and marjoram
  • 3 spoonfuls extra virgin olive oil
  • to taste salt and pepper


1. Let’s start with cleaning and dicing eggplant and zucchini.

2. Next up, place a pan on the stove.

3. Now it’s time to add oil, garlic and a few leaves, eggplant and zucchini, and sauté for 3-4 minutes.

4. Then, add tomato sauce, salt and pepper, and continue cooking for about 15 minutes.

5. When cooking is complete, remove the garlic clove and sprinkle with basil and marjoram leaves

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