Recipe Details
Ingredients
-
4smallpurple eggplants, cut into 1 1/2-inch cubes
-
salt and freshly ground pepper to taste
-
5Roma (plum) tomatoes, or more to taste, cut into 1 1/2-inch cubes
-
2zucchini, cut into 1 1/2-inch cubes
-
1largeyellow onion, cut into 1 1/2-inch cubes
-
5clovesgarlic, or more to taste, peeled
-
2tablespoonsolive oil, or to taste
Cooking Directions
-
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.
Cook’s Note
I used freshly ground tri-color peppercorns.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories131 | |
| % Daily Value * | |
| Total Fat 4g |
5% |
| Saturated Fat 1g |
3% |
| Cholesterol 0mg |
0% |
| Sodium 44mg |
2% |
| Total Carbohydrate 24g |
9% |
| Dietary Fiber 7g |
24% |
| Total Sugars 10g |
|
| Protein 3g |
6% |
| Vitamin C 17mg |
19% |
| Calcium 34mg |
3% |
| Iron 1mg |
5% |
| Potassium 542mg |
12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
