Zucchini carrot noodles with veggie tomato sauce
In a skillet, heat olive oil over low/medium heat. Saute minced onions, sliced carrots, sliced red pepper and chopped eggplants. Cook until the onions get translucent, then add little bit of tomato puree and tiny bit of minced garlic. Season with salt, oregano and herb de Provence. Add diced tomatoes and little bit of water. Cook for about 20 minutes. Add more water, if necessary.
In another skillet, heat olive oil over low/ medium heat. Add finely sliced zucchinis and carrots (I use a vegetable peeler). With the lid on cook until soften. Stir once or twice. Season with herbed salt.
Serve with grated parmesan, pecorino or vegan cheese.
Season with oregano and drizzle with olive oil.
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