Roasted Baby Eggplant, Tomato, and Zucchini Recipe

Recipesfull introduces to you: Popular Recipes. (Roasted Baby Eggplant, Tomato, and Zucchini Recipe). 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.

Brief

Prep 20 mins

Cook: 30 mins

Additional: 30 mins

Total: 1hr20 mins

Servings: 8

Yield: 8 servings

Roasted Baby Eggplant, Tomato, and Zucchini Recipe

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

Fruits and Vegetables

Directions

Step 1

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

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.

Nutritional Information

Roasted Baby Eggplant, Tomato, and Zucchini Recipe

Servings Per Recipe:8

Calories: 92.6

% Daily Value *

Protein: 2.7g 6%

Carbohydrates: 14.6g 5%

Dietary Fiber: 6.9g 28%

Sugars: 6.3g

Fat: 3.9g 6%

Saturated Fat: 0.6g 3%

Vitamin A Iu: 428.2IU 9%

Niacin Equivalents: 1.9mg 15%

Vitamin B6: 0.3mg 18%

Vitamin C: 15.6mg 26%

Folate: 55.4mcg 14%

Calcium: 31.4mg 3%

Iron: 0.7mg 4%

Magnesium: 35.4mg 13%

Potassium: 595.1mg 17%

Sodium: 28.8mg 1%

Thiamin: 0.1mg 14%

Calories From Fat: 34.7

*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.

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