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Roasted Eggplant and Mushrooms
Roasted Eggplant and Mushrooms
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Roasted eggplant, mushrooms, zucchini, and tomatoes make a flavorful side dish or sandwich filling.
Ingredients:
  • 1 medium eggplant, peeled and cubed
  • 2 small zucchini, cubed
  • 0.5 small yellow onion, chopped
  • 1 (8 ounce) package mushrooms, sliced
  • 1.5 tablespoons tomato paste
  • 0.5 cup water
  • 0.5 teaspoon dried basil
Instructions:
  • Preheat oven to 450°F (230°C).
  • In a 2 quart casserole dish, mix eggplant, zucchini, onion, and mushrooms. In a small bowl, combine tomato paste, water, garlic, basil, salt, and pepper. Pour over the veggies and mix thoroughly.
  • Bake in a preheated oven at 375°F for 45 minutes or until the eggplant is tender, stirring occasionally. If vegetables begin to stick, add water as needed, but aim for vegetables to be dry with slightly browned edges.

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