Roasted Eggplant And Mushrooms
Serves: 5
Darlene Legros
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
49
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 medium
Eggplant (peeled and cubed)2 small
Zucchini (cubed)1 small
Yellow Onion (chopped)1.5 tbsps
Tomato Paste1 cup
Water1 clove
Garlic (minced)1 tsp
Dried Basil1
SaltDirections:
1
Preheat oven to 450 degrees F (230 degrees C)
2
Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish
3
In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper
4
Pour over the vegetables and mix well
5
Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally
6
Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges