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

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Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • 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.

Nutrition Facts

118 calories; protein 6.6g 13% DV; carbohydrates 25.8g 8% DV; fat 1.1g 2% DV; cholesterolmg; sodium 111.1mg 4% DV. Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/27/2004
Well, with all due respect to the previous reviewers of this recipe, I liked it! I went with more tomato paste than the recipe called for, along with some diced tomatoes and italian seasonings. Coming from a steak-loving man who has never really been that big into veggies, I find this recipe a great way to get vegetables into my diet with a little bit of taste. Read More
(30)

Most helpful critical review

Rating: 3 stars
09/07/2007
For folks who had a watery mess on their hands -- before you chop your eggplant but after you take the skin off, place it in a colander and generously sprinkle salt all over it. Put a plate over it and leave it there for 30 minutes. Then rinse the eggplant off. The salt soaks up the water somehow, yet the water rinse doesn't get through! We make a lot of baked eggplant in my house, and I always have a disaster if I skip this step to save time. (It's fine though if you're just breading and frying it). Read More
(76)
52 Ratings
  • 5 star values: 14
  • 4 star values: 17
  • 3 star values: 12
  • 2 star values: 6
  • 1 star values: 3
Rating: 3 stars
09/07/2007
For folks who had a watery mess on their hands -- before you chop your eggplant but after you take the skin off, place it in a colander and generously sprinkle salt all over it. Put a plate over it and leave it there for 30 minutes. Then rinse the eggplant off. The salt soaks up the water somehow, yet the water rinse doesn't get through! We make a lot of baked eggplant in my house, and I always have a disaster if I skip this step to save time. (It's fine though if you're just breading and frying it). Read More
(76)
Rating: 4 stars
04/27/2004
Well, with all due respect to the previous reviewers of this recipe, I liked it! I went with more tomato paste than the recipe called for, along with some diced tomatoes and italian seasonings. Coming from a steak-loving man who has never really been that big into veggies, I find this recipe a great way to get vegetables into my diet with a little bit of taste. Read More
(30)
Rating: 5 stars
02/06/2003
You can add a little zip to this by increasing garlic, adding some freshh Romas quartered, and some crushed red pepper. Read More
(24)
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Rating: 4 stars
10/13/2007
I was looking for a recipe without frying or using bread crumbs, etc. I used this one, put a can and a half of Italian herbed tomato sauce, more onion, yellow squash instead of zucchini, and some pepper flakes and shredded cheese. Then baked it longer than called for, when I stirred it I determined when it was baked enough. As soon as it came out of the oven it was too soupy, but I let it set and the consistency was perfect. My Italian born sister-in-law makes eggplant parmesan and the taste of this was almost the same, without so much fat. I will use it often. Read More
(13)
Rating: 2 stars
07/27/2005
Surprisingly robust this was not. To salvage my ingredients which were swimming sadly tasteless water I extended the roasting time another 20 minutes. When that failed I got creative...I added a quarter of a cup of freshly chopped herbs: rosemary thyme and basil; and 12 coursely chopped sun-dried tomatoes packed in oil with a tablespoon of their oil. I spread this new mixture across the bottom of a large lasagna pan and roasted under the broiler for 10 minutes stirring a couple of times. Now it is robust not runny. Works well with feta cheese and is an excellent compliment to the other garden vegetable filling my basket just now. Read More
(10)
Rating: 2 stars
09/11/2003
This wasn't my favorite. I think that it may have a bit of hope if there was something else added like maybe some cut up spicy Itialian sausage or something. These are some of my favorite veges & this didn't float my boat. Thanks anyway Phoebe;) Read More
(10)
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Rating: 5 stars
06/14/2010
My husband and I loved this recipe. I made a few changes by adding more onion and doubling the sauce recipe. I also roasted it in a 9 by 11 pan and put 4 Italian sausages on top to roast with it. It made a great and easy weekday meal. Read More
(7)
Rating: 4 stars
07/01/2005
This was really simple and tasty. I served it in pita bread with a little feta cheese and store bought chipotle mayo. Great light dinner. Read More
(6)
Rating: 4 stars
03/08/2007
I left out the mushrooms (didn't have any) and added tons of spices...red pepper flakes paprika lots of garlic black pepper. I topped the dish w/ a little feta cheese for the last 10 minutes of cooking. This came out really good. I also added some fresh green beans. Thanks! Read More
(6)