Description
Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling.
Ingredients
- 1 medium eggplant, peeled and cubed
- 2 small zucchini, cubed
- ½ small yellow onion, chopped
- 1 (8 ounce) package mushrooms, sliced
- 1 ½ tablespoons tomato paste
- ½ cup water
- 1 clove garlic, minced
- ½ teaspoon dried basil
- salt and pepper to taste
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: 2