Eggplant Marinara Veggie Sauce

• 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)

1. 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.
2. 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.
3. 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.
4. Serve sauce over quinoa pasta.

quinoa pasta, extravirgin olive oil, zucchini, tomato sauce, garlic salt, oregano, fresh mushrooms, onion, tomato

Taken from www.allrecipes.com/recipe/257898/eggplant-marinara-veggie-sauce/ (may not work)