Roasted Baby Eggplant, Tomato, and Zucchini

Name: Roasted Baby Eggplant, Tomato, and Zucchini
Total time: 80
Yield: 8
Ingredients: 4 small purple eggplants, cut into 1 1/2-inch cubes; 1 pinch salt and freshly ground pepper to taste; 5 Roma (plum) tomatoes, or more to taste, cut into 1 1/2-inch cubes; 2 zucchini, cut into 1 1/2-inch cubes; 1 large yellow onion, cut into 1 1/2-inch cubes; 5 cloves garlic, or more to taste, peeled; 2 tablespoons olive oil, or to taste

Recipe by homecook626 from allrecipes.com

Lunch,Dinner 1 Hr. 20 Mins.

Ingredients

8 servings

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4 small purple eggplants, cut into 1 1/2-inch cubes
•

1 pinch salt and freshly ground pepper to taste
•

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

2 zucchini, cut into 1 1/2-inch cubes

•

1 large yellow onion, cut into 1 1/2-inch cubes
•

5 cloves garlic, or more to taste, peeled
•

2 tablespoons olive oil, or to taste

Instructions

Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
Place eggplant into a colander set over a large bowl. Sprinkle salt liberally over eggplant; let sit to drain for 30 minutes.
Toss together tomatoes, zucchini, onion, and garlic in a second large bowl. Drizzle with olive oil and toss to coat; season with salt and pepper.
Rinse eggplant to remove salt and pat dry with paper towels; add to tomato mixture and stir. Add more olive oil as needed to ensure eggplant is coated. Spread onto the prepared baking sheet.
Roast in the preheated oven until vegetables are tender, about 30 minutes.