Roasted Eggplant and Mushrooms

Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 118 Calories

Ingredients

• ½ cup water
• 1 clove garlic, minced
• salt and pepper to taste
• 1 ½ tablespoons tomato paste
• ½ teaspoon dried basil
• 2 small zucchini, cubed
• 1 medium eggplant, peeled and cubed
• ½ small yellow onion, chopped
• 1 (8 ounce) package mushrooms, sliced

Recipe Instructions

Step 1

Preheat oven to 450 degrees F (230 degrees C).

Step 2

Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.

Step 3

Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.