How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Baby Eggplant, Tomato, And Zucchini?

You need 7 ingredients. The key ingredients include: 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, and more.

Is Roasted Baby Eggplant, Tomato, And Zucchini suitable as vegetarian?

Yes, Roasted Baby Eggplant, Tomato, And Zucchini falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Roasted Baby Eggplant, Tomato, And Zucchini?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Baby Eggplant, Tomato, And Zucchini Recipe

Name: Roasted Baby Eggplant, Tomato, And Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Try this homemade Roasted Baby Eggplant, Tomato, And Zucchini recipe the whole family will love. Made with purple eggplants, salt, tomatoes and zucchini…

This Roasted Baby Eggplant, Tomato, And Zucchini relies on simple, everyday ingredients such as olive oil, or to taste. It comes together quickly and makes 4 servings, at about 136 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
136 kcal
Category
Vegetarian

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