Roasted Eggplant and Mushrooms

Name: Roasted Eggplant and Mushrooms
Total time: 45 min
Yield: 2 Servings
Ingredients: 🍆 1 medium eggplant, peeled and cubed; 2 small zucchini, cubed; 🧅 ½ small yellow onion, chopped; 🍄 1 (8 ounce) package mushrooms, sliced; 🍅 1 ½ tablespoons tomato paste; 💧 ½ cup water; 🧄 1 clove garlic, minced; ½ teaspoon dried basil; 🧂 Salt to taste; Pepper to taste

Cost $5, save $10

Source: Recommended by CookPal

45 Min
2 Servings
$5

Roasted Eggplant and Mushrooms

Cost $5, save $10

Source: Recommended by CookPal

45 Min
2 Servings
$5

INGREDIENTS

Vegetables
- 🍆 1 medium eggplant, peeled and cubed
- 2 small zucchini, cubed
- 🧅 ½ small yellow onion, chopped
- 🍄 1 (8 ounce) package mushrooms, sliced
Condiments
- 🍅 1 ½ tablespoons tomato paste
- 💧 ½ cup water
- 🧄 1 clove garlic, minced
Spices
- ½ teaspoon dried basil
- 🧂 Salt to taste
- Pepper to taste

STEPS

Preheat oven to 450 degrees F (230 degrees C).

Place eggplant, zucchini, onion, and mushrooms in a 2-quart casserole dish.

In a small bowl, combine tomato paste with water, and stir in garlic, basil, salt, and pepper. Pour over the vegetables and mix well.

Bake the dish in the preheated oven for 45 minutes or until the eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick. The dish should be fairly dry with slightly browned edges.

NUTRIENTS

Per 1 serving

🔥

118

Calories

7
Protein
26
Carbs
1
Fats

💡 For added flavor, sprinkle some grated vegan cheese on top in the last 10 minutes of baking.Serve as a side dish or use as a filling for sandwiches or wraps.Ensure your vegetables have consistent sizes for even roasting.