Roasted Baby Eggplant, Tomato, and Zucchini

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.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 93 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 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.