Recipe information
Ingredients for - Roasted Baby Eggplant, Tomato, and Zucchini
1. Purple eggplants, cut into 1 1/2-inch cubes - 4 small
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
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.
