Roasted Eggplant and Mushrooms

Roasted Eggplant and Mushrooms

Recipe by Phoebe S. Spinrad from allrecipes.com

Dinner,Side Dish 55 Mins.

Ingredients

2

2 servings

  • 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
  • 1 clove garlic, minced
  • 0.5 teaspoon dried basil
  • salt and pepper to taste

Instructions

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

Nutritional Facts

Per 2 servings

  • Calories: 118
  • Carbohydrate: 26g
  • Fat: 1g
  • Fiber: 9g
  • Protein: 7g
  • Sugar: 13g

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