Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling.
Original recipe makes 2 servings
1 medium eggplant, peeled and cubed
2 small zucchini, cubed
1/2 small yellow onion, chopped
1 (8 ounce) package mushrooms, sliced
1 1/2 tablespoons tomato paste
1/2 cup water
1 clove garlic, minced
1/2 teaspoon dried basil
salt and pepper to taste
- Preheat oven to 450 degrees F (230 degrees C).
- 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.
- 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.
Calories: 118 kcal
Carbohydrates: 25.8 g
Cholesterol: 0 mg
Fat: 1.1 g
Fiber: 9 g
Protein: 6.6 g
Sodium: 111 mg