Roasted Baby Eggplant, Tomato, And Zucchini

1. 1

   Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.

2. 2

   Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.

3. 3

   Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper.

4. 4

   Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet.

5. 5

   Roast in preheated oven until the vegetables are tender, about 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.