Roasted Baby Eggplant, Tomato, and Zucchini

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 20 mins


• 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.