Name: Roasted Eggplant and Mushrooms
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Medium eggplant, peeled and cubed - 1; Zucchini, cubed - 2 small; Yellow onion, chopped - ½ small; Mushrooms, sliced - 1 (8 ounce) package; Tomato paste - 1 ½ tablespoons; Water - ½ cup; Garlic, minced - 1 clove; Dried basil - ½ teaspoon; Salt and pepper to taste - ½ teaspoon

Ingredients for - Roasted Eggplant and Mushrooms

1. Medium eggplant, peeled and cubed 1

2. Zucchini, cubed 2 small

3. Yellow onion, chopped ½ small

4. Mushrooms, sliced 1 (8 ounce) package

5. Tomato paste 1 ½ tablespoons

6. Water ½ cup

7. Garlic, minced 1 clove

8. Dried basil ½ teaspoon

9. Salt and pepper to taste ½ teaspoon

How to cook deliciously - Roasted Eggplant and Mushrooms

1 . Stage

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

2 . Stage

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.

3 . Stage

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.