Roasted Eggplant and Mushrooms

Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling.

Step: 1

Preheat oven to 450 degrees F (230 degrees C).

Step: 2

Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.

Step: 3

Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.

Per Serving: 118 calories; protein 6.6g; carbohydrates 25.8g; fat 1.1g; sodium 111.1mg.

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