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My review
Roasted Baby Eggplant, Tomato, and Zucchini
homecook626
"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."
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Ingredients
1 h 20 m servings 93 calsOriginal recipe yields 8 servings
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Cook's Note:
- I used tri-color peppercorns, freshly ground.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 93 calories; 3.9 g fat; 14.6 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 29 mg sodium. Full nutrition
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Reviews
Read all reviews 1315 Ratings
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Most helpful positive review
4/23/2015
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 ...
Most helpful critical review
4/11/2015
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, potatoe...
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4/23/2015
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 ...
11/5/2015
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 !
4/20/2015
This was very good! A nice healthy side dish. My only change is that I added fresh grated parmesan cheese at the end.
8/15/2016
I added Italian seasoning with the mix and feta cheese after roasting. Amazingly delicious!!
11/3/2015
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 sli...
4/11/2015
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, potatoe...