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Roasted Baby Eggplant, Tomato, and Zucchini

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
Yield: 8 servings
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

Rating: 4.7 stars

23 Ratings
20 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.

By homecook626

Gallery

Recipe Summary

prep:

20 mins

cook:

30 mins

additional:

30 mins

total:

1 hr 20 mins

Servings:

Yield:

8 servings

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

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

Step 1

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

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Step 2

Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.
Step 3

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.
Step 4

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.
Step 5

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; protein 2.7g 6% DV; carbohydrates 14.6g 5% DV; fat 3.9g 6% DV; cholesterol 0mg; sodium 28.8mg 1% DV. Full Nutrition

Reviews (20)

Most helpful positive review

Buckwheat Queen

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

Helpful

(10)

Most helpful critical review

Just Tabitha & me

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

Helpful

(1)

23 Ratings

5 star values: 18
4 star values: 3
3 star values: 2
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Buckwheat Queen

04/23/2015

Helpful

(10)

NolaMomChef

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

Helpful

(2)

Liz Dalton 'Lizzie'

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

Helpful

(2)

Jeanie

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

Helpful

(2)

Just Tabitha & me

04/29/2015

Helpful

(1)

Anonymous

08/15/2016

I added Italian seasoning with the mix and feta cheese after roasting. Amazingly delicious!! Read More

Helpful

(1)

Jane m.

12/01/2017

Wonderful side dish. Be sure to use only baby eggplant. Sooooo good!! Read More

Helpful

(1)

Beckymc

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

Nancy Schafer

09/16/2019

This was delicious. When I reheated it I added some leftover canned corn and it was perfect! Read More

More Reviews

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All Reviews for Roasted Baby Eggplant, Tomato, and Zucchini

- of Reviews

Nutritional Information

Roasted Baby Eggplant, Tomato, and Zucchini

Servings Per Recipe: 8
Calories: 92.6

% Daily Value *

protein: 6 %

carbohydrates: 5 %

dietary fiber: 28 %

sugars:

fat: 6 %

saturated fat: 3 %

cholesterol:

vitamin a iu: 9 %

niacin equivalents: 15 %

vitamin b6: 18 %

vitamin c: 26 %

folate: 14 %

calcium: 3 %

iron: 4 %

magnesium: 13 %

potassium: 17 %

sodium: 1 %

thiamin: 14 %

calories from fat:

*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.

Reviews for: Photos of Roasted Baby Eggplant, Tomato, and Zucchini

1 of 20

All Reviews

Buckwheat Queen

04/23/2015

Helpful

(10)

NolaMomChef

11/03/2015

Helpful

(2)

Liz Dalton 'Lizzie'

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.

Helpful

(2)

Jeanie

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!

Helpful

(2)

Just Tabitha & me

04/29/2015

Helpful

(1)

Anonymous

08/15/2016

I added Italian seasoning with the mix and feta cheese after roasting. Amazingly delicious!!

Helpful

(1)

Jane m.

12/01/2017

Wonderful side dish. Be sure to use only baby eggplant. Sooooo good!!

Helpful

(1)

Beckymc

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.

Nancy Schafer