Roasted Baby Eggplant, Tomato, and Zucchini

Name: Roasted Baby Eggplant, Tomato, and Zucchini
Prep time: 20 min
Cook time: 30 min
Total time: 80 min
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

4.5

(24)

21 Reviews

7 Photos

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 by homecook626

Published on April 2, 2019

7

Prep Time:

20 mins

Cook Time:

30 mins

Additional Time:

30 mins

Total Time:

1 hrs 20 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

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

Directions

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.

Cook's Note:

I used tri-color peppercorns, freshly ground.

Nutrition Facts (per serving)

93	Calories
4g	Fat
15g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 93
% Daily Value *
Total Fat 4g	5%
Saturated Fat 1g	3%
Sodium 29mg	1%
Total Carbohydrate 15g	5%
Dietary Fiber 7g	25%
Total Sugars 6g
Protein 3g
Vitamin C 16mg	78%
Calcium 31mg	2%
Iron 1mg	4%
Potassium 595mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.