Ingredients
- 2 large zucchinis, use an spiralizer to cut your zucchinis
- 1 medium eggplant, cubed
- 1 bell pepper, chopped
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika
- 1 15 oz. canned tomato sauce, no sugar added
- 4 tablespoon olive oil, divided
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees and line a baking pan with parchment paper or foil. Spry extra oil if using a foil to avoid sticking. Spread the eggplant on the pan, drizzle oil, season with salt and pepper. Bake for 20-30 minutes or until tender. Set aside.
- Heat a pan with the remaining oil, saute the zucchini for a minute and set aside. Use the same pan, add more oil if needed and saute garlic and onion. Add the bell pepper, tomato paste, dried basil and smoked paprika, season with salt and pepper and stir to mix. Add the tomato sauce, stir, lower the heat, cover and simmer for 2 minutes or until the pepper is tender.
- Place the zucchini on the plater, pour the sauce and add the eggplant on top, Garnish with basil or parsley.