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Roasted Eggplant and Mushrooms

SUBMITTED BY: PSPINRAD

"Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling."
PREP TIME  10 Min
COOK TIME  45 Min
READY IN  55 Min
SERVINGS & SCALING
Original recipe yield: 2 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 medium eggplant, peeled and cubed
  • 2 small zucchini, cubed
  • 1/2 small yellow onion, chopped
  • 1 (8 ounce) package mushrooms, sliced
  • 1 1/2 tablespoons tomato paste
  • 1/2 cup water
  • 1 clove garlic, minced
  • 1/2 teaspoon dried basil
  • salt and pepper to taste

DIRECTIONS

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.
  3. Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 11, 2003 by I'm nuts too...
This wasn't my favorite. I think that it may have a bit of hope if there was something else added like maybe some cut up spicy Itialian sausage or something. These are some of my favorite veges, & this didn't float my boat. Thanks anyway Phoebe ;)

10 users found this review helpful
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 6, 2003 by STELLA M. PATON
You can add a little zip to this by increasing garlic, adding some freshh Romas quartered, and some crushed red pepper.

10 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 27, 2004 by ICECAPTAIN19
Well, with all due respect to the previous reviewers of this recipe, I liked it! I went with more tomato paste than the recipe called for, along with some diced tomatoes and italian seasonings. Coming from a steak-loving man who has never really been that big into veggies, I find this recipe a great way to get vegetables into my diet with a little bit of taste.

6 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 2

Amount Per Serving

Calories: 118

  • Total Fat: 1.1g
  • Cholesterol: 0mg
  • Sodium: 113mg
  • Total Carbs: 25.8g
  •     Dietary Fiber: 9g
  • Protein: 6.5g

VIEW DETAILED NUTRITION

About: Nutrition Info

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