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  • 1 medium eggplant chopped
  • 1 medium zucchini chopped
  • 2 ½ tablespoons olive oil divided
  • 1 teaspoon salt divided
  • Pepper to taste
  • ½ medium onion diced
  • 2 cloves of garlic finely chopped
  • 4 Roma or plum tomatoes cored and chopped
  • 1 ½ cups (350 ml) plain tomato sauce
  • 14 oz (400 grams) dry pasta
  • Your choice of fresh herb for garnish
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