Roasted Eggplant with Tomatoes and Onions. Fresh eggplant cubed and roasted with diced tomatoes, onions, garlic, extra virgin olive oil, and fresh basil.
1candiced tomatoes (15 oz.)with the liquid drained
½cupextra virgin olive oil
2tsp.salt
½tsp.black pepper
4gloves of garlic peeled
1sweet onion cut into 1 inch pieces
Fresh basil to tastechopped
Instructions
Pre-heat the oven to 400 degrees
Preparing the Eggplant:
Begin by cleaning the eggplant and removing the ends. Next, cut the eggplant into 1 inch cubes and place in a mixing bowl.
Next, add in the remaining ingredients and mix well. Place the eggplant mixture on a baking pan or sheet and roast at 400 degrees for a total of 40 minutes.
After 20 minutes, mix the eggplant, and continue roasting for 20 minutes.
To Serve:
Serve the roasted eggplant with tomatoes and onions over pasta or brown rice, or serve the eggplant by itself for a healthy vegetarian option.
Notes
Invent Your Recipe:Eggplant is a staple in my summer garden. This year I had a wonderful harvest of sweet eggplants over the course of the summer months. I was basically eating 2 eggplants a week. I am always looking for new and healthy ways to prepare the vegetables I grow in the garden. In this recipe I am adding diced tomatoes, onions, garlic, and basil to round out this dish.I didn't have any ripe cherry tomatoes at the time of this recipe (my family eats them from the vine before I get a chance to cook them!), so I am using a can of diced tomatoes instead. It is important that you drain the liquid from the diced tomatoes, otherwise the dish will be too wet and stew instead of roast.Feel free to add in other vegetables to this dish. I would recommend zucchini, broccoli, cauliflower, asparagus, mushrooms, and the list can go on and on.