Easy Oven-Roasted Aubergine and Zucchini with Garlic Tomato Sauce (Vegan & Mediterranean-Inspired)

A rustic, Mediterranean-inspired dish that’s as comforting as it is easy to prepare.

There’s something undeniably cozy about oven-roasted vegetables—especially when they’re topped with a garlicky, fresh tomato sauce. This recipe is one of my go-to weeknight staples. It’s wholesome, full of flavor, and makes the most of humble ingredients like aubergines, zucchini, and ripe tomatoes. It’s perfect on its own, but also plays well as a side dish with grilled meats, couscous, or a big green salad.

In this version, I “zebra peel” the aubergines for a nice contrast in texture and appearance, roast them with zucchini until golden, and spoon over a simple homemade sauce that comes together in under 20 minutes. Let’s get into it.

Ingredients

For the vegetables:

• 2 medium aubergines (eggplants), zebra peeled and sliced into rounds

• 1 zucchini, sliced into rounds

• Salt, for sweating the vegetables

• Olive oil, for roasting

For the tomato sauce:

• 2 ripe tomatoes, grated

• 2 garlic cloves, minced

• 1–2 tablespoons olive oil

• A handful of fresh parsley, chopped

• Salt and pepper, to taste

  Instructions

1. Prep the vegetables: Start by slicing the aubergines and zucchini into rounds. Place them in a colander, sprinkle generously with salt, and let them sit for about 20 minutes. This helps draw out excess moisture and any bitterness from the aubergines.

2. Roast: After 20 minutes, rinse the slices and pat them dry thoroughly with a kitchen towel. Preheat your oven to 200°C (390°F). Spread the slices out on a baking tray, drizzle with olive oil, and roast for about 30 minutes, flipping halfway through, until golden and tender.

3. Make the sauce: While the veggies are roasting, heat a tablespoon or two of olive oil in a pan. Sauté the minced garlic until just fragrant, then add the grated tomatoes. Season with salt and pepper, and let it simmer gently for 15 minutes, stirring occasionally. Stir in the chopped parsley just before taking it off the heat.

4. Assemble: Arrange the roasted aubergines and zucchini in a serving dish, then spoon over the warm tomato sauce. Serve immediately, or let it rest and enjoy at room temperature—it's delicious either way!

Serving Tips

• Serve with crusty bread to soak up the sauce.

• Add a dollop of yogurt or labneh on the side for creaminess.

• Make it a main by pairing with couscous, bulgur, or rice.

This dish is proof that simple ingredients, when treated with care, can turn into something really special. Let me know if you try it—I’d love to hear how you serve it or if you add your own twist!