-
-
My review
Roasted Baby Eggplant, Tomato, and Zucchini
0
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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 20 m servings 93Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
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
Share
Explore more
Reviews
Read all reviews 1518 Ratings
-
-
-
-
-
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...
Most helpful
Most positive
Least positive
Newest
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.
12/1/2017
Wonderful side dish. Be sure to use only baby eggplant. Sooooo good!!
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...
9/24/2018
Just started to eat baby eggplant. This was perfect. Used up all the tiny tomatoes from my yard, added a pepper for my husband and as recommended oregano and foil. We added fresh mozzarella for ...
7/23/2018
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.