Roasted Baby Eggplant, Tomato, and Zucchini

Name: Roasted Baby Eggplant, Tomato, and Zucchini
Cook time: 30 min
Yield: 8 servings
Cuisine: United Kingdom
Ingredients: 4 small purple eggplants, cut into 1 1/2-inch cubes; 1 pinch salt and freshly ground pepper to taste; 5 Roma (plum) tomatoes, or more to taste, cut into 1 1/2-inch cubes; 2 zucchini, cut into 1 1/2-inch cubes; 1 large yellow onion, cut into 1 1/2-inch cubes; 5 cloves garlic, or more to taste, peeled; 2 tablespoons olive oil, or to taste

I made this up last night looking for something to do with a bag of beautiful baby eggplants I got. They were purple eggplants, but smallish. They were nice because they did not have a lot of seeds. I did not seed the tomatoes and they were just fine. This is ridiculously good. Way beyond the effort it takes to make it. Tastes nice warm or cool.

INGRIDIENT

4 small purple eggplants, cut into 1 1/2-inch cubes

1 pinch salt and freshly ground pepper to taste

5 Roma (plum) tomatoes, or more to taste, cut into 1 1/2-inch cubes

2 zucchini, cut into 1 1/2-inch cubes

1 large yellow onion, cut into 1 1/2-inch cubes

5 cloves garlic, or more to taste, peeled

2 tablespoons olive oil, or to taste

DIRECTION

Step: 1

Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.

Step: 2

Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.

Step: 3

Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper.

Step: 4

Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet.

Step: 5

Roast in preheated oven until the vegetables are tender, about 30 minutes.

NUTRITION FACT

Per Serving: 93 calories; protein 2.7g; carbohydrates 14.6g; fat 3.9g; sodium 28.8mg.

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