- 1 (8 ounce) package quinoa pasta
- 2 tablespoons extra-virgin olive oil
- 1 eggplant – peeled, sliced 3/4-inch thick, and diced
- 2 small zucchini, sliced 1/2-inch thick
- 1 1/4 cups tomato sauce, divided
- 1/4 teaspoon garlic salt (optional)
- 1/4 teaspoon dried oregano (optional)
- 3/4 cup sliced fresh mushrooms (optional)
- 1/2 small onion, diced (optional)
- 1 small tomato, diced (optional)
- Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until tender yet firm to the bite, 6 to 9 minutes. Drain.
- Heat olive oil in a pot over medium-high heat. Cook and stir eggplant and zucchini in the hot oil until browned, about 5 minutes. Stir in 1/2 cup tomato sauce. Season with garlic salt and oregano. Cover and simmer until flavors combine, about 5 minutes.
- Stir mushrooms and onion into the pot; cover and cook for 5 minutes. Add remaining tomato sauce and diced tomato. Cover and simmer until tomato begins to break down, about 5 minutes. Reduce heat to medium-low; simmer, stirring occasionally, until eggplant and zucchini soft, about 7 minutes.
- Serve sauce over quinoa pasta.