Roasted Eggplant and Mushrooms Recipe

Ingredients
<br>- 1 medium eggplant, peeled and cubed
<br>- 2 small zucchini, cubed
<br>- 1/2 small yellow onion, chopped
<br>- 1 (8 ounce) package mushrooms, sliced
<br>- 1 1/2 tablespoons tomato paste
<br>- 1/2 cup water
<br>- 1 clove garlic, minced
<br>- 1/2 teaspoon dried basil
<br>- salt and pepper to taste
<br><p></p>Directions
<br>step 1: Preheat oven to 450 degrees F (230 degrees C).
<br>step 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.
<br>step 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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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
step 1: Preheat oven to 450 degrees F (230 degrees C).
step 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.
step 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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