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Summer Vegetable Braise with Roasted Garlic Roma Tomato Sauce


  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion diced
  • 1 large eggplant diced
  • 2-3 small zucchini diced
  • 2 garlic cloves mashed or pressed
  • 1 quart Roasted Garlic Roma Tomato Sauce
  • 1 cup water
  • 2 teaspoons salt
  • 3/4 teaspoon coarsely ground black pepper
  • cooked polenta or pasta to serve


  • Place a large pot on the stove over medium-high heat. Add the olive oil and let it heat just until it begins to shimmer
  • Add the onions and cook for 2-3 minutes, until they start to develop some color.
  • Add the eggplant and stir to incorporate. Finally, add the zucchini and garlic and stir to combine.
  • Cook for 3-4 minutes, until the vegetables start to color. Add the tomato sauce, water (the best way to do this is to pour the water into the sauce jar and give it a swirl, so that you don't lose any flavor), salt and pepper and stir to combine.
  • Reduce the heat to medium-low, cover, and cook for 45 minutes to an hour, until the vegetables have softened, but haven't lost all identity.
  • Remove the lid, increase the heat a little, and simmer more actively to cook off any watery liquid that might have accumulated on the surface of the braise.
  • Taste and adjust the salt and pepper levels, as needed.
  • Serve over cooked polenta or pasta and top with grated Parmesan cheese.
  • If you can, make this braise the day before you want to serve it, as it improves overnight in the fridge.