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Roasted Baby Eggplant, Tomato, and Zucchini

Rated as 4.6 out of 5 Stars

"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 cals
Original recipe yields 8 servings

Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
  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.
  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.
  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.
  5. 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

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  1. 15 Ratings

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Most helpful positive review

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

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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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 ...

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 !

This was very good! A nice healthy side dish. My only change is that I added fresh grated parmesan cheese at the end.

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

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...

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...

I added oregano as others had, delicious. My company loved it.

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

Made this exactly as the recipe was and I loved it!