Roasted Eggplant and Mushrooms You Have To Try

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Roasted Eggplant and Mushrooms

"Eggplant, mushrooms, and zucchini are roasted together with a hint of tomato for a notably sturdy aspect dish or sandwich filling."

Ingredients :

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

Instructions :

Prep : 10M	Cook : 2M	Ready in : 55M

Preheat oven to 450 stages F (230 degrees C).
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 blend nicely.
Bake in preheated oven for 45 minutes, or until eggplant is soft, stirring every now and then. Add water as essential if greens start to stick; however, greens need to be fairly dry, with barely browned edges.

Notes :

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