Roasted Baby Eggplant, Tomato, and Zucchini

This small eggplant recipe is a simple mixture of roasted vegetables, including baby aubergines, Roma tomatoes, zucchini, and onion, seasoned simply.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 131 Calories

Ingredients

• 2 tablespoons olive oil, or to taste
• 1 pinch Salt and freshly ground pepper to taste
• 4 small purple eggplants, cut into 1 1/2-inch cubes
• 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

Recipe Instructions

Step 1

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

Step 2

Place eggplant into a colander set over a large bowl. Sprinkle salt liberally over eggplant; let sit to drain for 30 minutes.

Step 3

Toss together tomatoes, zucchini, onion, and garlic in a second large bowl. Drizzle with olive oil and toss to coat; season with salt and pepper.

Step 4

Rinse eggplant to remove salt and pat dry with paper towels; add to tomato mixture and stir. Add more olive oil as needed to ensure eggplant is coated. Spread onto the prepared baking sheet.

Step 5

Roast in the preheated oven until vegetables are tender, about 30 minutes.