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Roasted Baby Eggplant, Tomato, and Zucchini

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Roasted Baby Eggplant, Tomato, and Zucchini

Directions

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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
  • Methods :

  • Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
  • Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.
  • 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.
  • 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.
  • Roast in preheated oven until the vegetables are tender, about 30 minutes.
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