I made this up last night looking for something to do with a bag of beautiful baby eggplants I got. They were purple eggplants, but smallish. They were nice because they did not have a lot of seeds. I did not seed the tomatoes and they were just fine. This is ridiculously good. Way beyond the effort it takes to make it. Tastes nice warm or cool.

Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.

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  • 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.

Cook's Note:

I used tri-color peppercorns, freshly ground.

Nutrition Facts

93 calories; protein 2.7g 6% DV; carbohydrates 14.6g 5% DV; fat 3.9g 6% DV; cholesterol 0mg; sodium 28.8mg 1% DV. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/23/2015
A delicious classic similar to the peperonata from Sicily. I used fresh basil and oregano instead of salt and pepper. This was a treat at my in laws every Sunday and I still make it weekly. The leftovers are happily tossed with penne pasta or put inside a risotto the next day and I think my family loves it more for the leftovers! Serve this with crusty Italian bread to sop up the juice! Thank you homecook626 for sharing this simple yet wonderful recipe. Read More
(10)

Most helpful critical review

Rating: 3 stars
04/29/2015
I add two or three types of gourmet mushrooms sometimes a red or yellow "bell" pepper and a few fingerling potatoes.. I steam them starting with the densest vegetable like mushrooms potatoes & peppers then adding summer squashes & chopped eggplant. At the end I sprinkle liberally with a good quality swiss cheese broiled to melt. Watch the broiling process carefully!!! Read More
(1)
23 Ratings
  • 5 star values: 18
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/23/2015
A delicious classic similar to the peperonata from Sicily. I used fresh basil and oregano instead of salt and pepper. This was a treat at my in laws every Sunday and I still make it weekly. The leftovers are happily tossed with penne pasta or put inside a risotto the next day and I think my family loves it more for the leftovers! Serve this with crusty Italian bread to sop up the juice! Thank you homecook626 for sharing this simple yet wonderful recipe. Read More
(10)
Rating: 5 stars
11/03/2015
This is fantastic!!! I wish I had fresh herbs on hand, but since I didn't, I added a drizzle of good balsamic vinegar and some chunks of soft goat cheese. This accentuated the flavor of the slightly caramelized roasted vegetables. I will be making this again. Read More
(2)
Rating: 5 stars
04/20/2015
This was very good! A nice healthy side dish. My only change is that I added fresh grated parmesan cheese at the end. Read More
(2)
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Rating: 5 stars
11/05/2015
Way good! I added oregano (we are Italian) I found that 30 mins was a little to much. Next time I will cut my veggies bigger - that should take care of that! Read More
(2)
Rating: 3 stars
04/29/2015
I add two or three types of gourmet mushrooms sometimes a red or yellow "bell" pepper and a few fingerling potatoes.. I steam them starting with the densest vegetable like mushrooms potatoes & peppers then adding summer squashes & chopped eggplant. At the end I sprinkle liberally with a good quality swiss cheese broiled to melt. Watch the broiling process carefully!!! Read More
(1)
Rating: 5 stars
08/15/2016
I added Italian seasoning with the mix and feta cheese after roasting. Amazingly delicious!! Read More
(1)
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Rating: 5 stars
12/01/2017
Wonderful side dish. Be sure to use only baby eggplant. Sooooo good!! Read More
(1)
Rating: 5 stars
07/23/2018
Really good. Made enough for one and added a sprinkle of dried oregano and basil. Someone said the egg didn't cook but you must put a lid on the pan so it can steam. Came out perfect. Read More
Rating: 5 stars
09/16/2019
This was delicious. When I reheated it I added some leftover canned corn and it was perfect! Read More
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