Name: Roasted Baby Eggplant, Tomato, and Zucchini
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Purple eggplants, cut into 1 1/2-inch cubes - 4 small; Salt and freshly ground pepper to taste - 1 pinch; Roma (plum) tomatoes, or more to taste, cut into 1 1/2-inch cubes - 5; Zucchini, cut into 1 1/2-inch cubes - 2; Yellow onion, cut into 1 1/2-inch cubes - 1 large; Garlic, or more to taste, peeled - 5 cloves; Olive oil, or to taste - 2 tablespoons

Ingredients for - Roasted Baby Eggplant, Tomato, and Zucchini

1. Purple eggplants, cut into 1 1/2-inch cubes 4 small

2. Salt and freshly ground pepper to taste 1 pinch

3. Roma (plum) tomatoes, or more to taste, cut into 1 1/2-inch cubes 5

4. Zucchini, cut into 1 1/2-inch cubes 2

5. Yellow onion, cut into 1 1/2-inch cubes 1 large

6. Garlic, or more to taste, peeled 5 cloves

7. Olive oil, or to taste 2 tablespoons

How to cook deliciously - Roasted Baby Eggplant, Tomato, and Zucchini

1 . Stage

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

2 . Stage

Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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