- 1 tablespoon extra virgin olive oil
- 1 medium eggplant, diced
- 1 medium zucchini, diced
- 1 large onion, diced
- 5 cloves garlic, minced
- 8 cups chopped ripe heirloom tomatoes (use as desired colors, shapes, and varieties; make sure to use juice on cutting board resulting from chopping)
- ¼ cup chopped basil leaves (or 2 teaspoons dried)
- ¼ cup chopped parsley (or 2 teaspoons dried)
- ¼ cup chopped oregano (or 1 teaspoon dried)
- 1 teaspoon brown sugar
- Salt and pepper, as desired
- Heat olive oil in a large 1 gallon pot or Dutch oven. Add eggplant, zucchini, onion, and garlic and sauté for about 5 minutes.
- Add remaining ingredients, cover, and cook over medium-low heat for 1 hour, stirring occasionally. Cook until thickened, and tomatoes are very soft and the consistency is thick. May add water if mixture gets too thick.
- Remove from heat and allow to cool.
- If you prefer a creamier sauce, pour the mixture into batches in a blender and pulse for just 5-10 seconds, just enough to make a smooth texture with some remaining lumps. Alternatively, you can serve the sauce without blending it (as pictured above).
- Serve as desired with pasta, nut loafs, patties, sandwiches, vegetables, side-dishes, and more. Store in the refrigerator in an airtight container for up to 1 week. Freeze in airtight containers for up to 6 months.
- Serving Size: 1 serving
- Calories: 54
- Sugar: 5 g
- Sodium: 10 mg
- Fat: 1.5 g
- Saturated Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3.5 g
- Protein: 2 g
- Cholesterol: 0 mg