Eggplant Tomato Sauce

Ingredients:

1 lb eggplant, small diced (¼”)

2 cups zucchini, small diced

½ cup carrot, small diced

½ cup onion, small diced

1 cup fire roasted tomatoes (canned or made with fresh tomatoes roasted in oven for 20 minutes on a very high heat, peel and let cool before using) 

3 cups vegetable broth

1 tablespoon salt

2 teaspoon black pepper

¼ cup chopped parsley, thyme, oregano and/or basil (any combination works!)

4 tablespoons of olive oil

Directions:

Heat 2 Tbsp olive oil in a wide pan and saute eggplant for about 5 minutes until lightly cooked. Remove from pan. Add 2 Tbsp olive oil and saute onion, carrot and zucchini for 4-5 minutes. Add garlic, tomato paste, salt and pepper and cook, while stirring, for 30 seconds. 

Add broth, fire roasted tomatoes and green herbs and bring to a simmer. 

Let cook for 15-20 minutes until all vegetables are tender. Stir often to prevent from sticking to the pan. 

Leave as is and serve or puree half of the sauce and return to pan, stirring to re-combine.