Post by marlaoh on Jan 27, 2003 8:06:49 GMT -6
Roasted Eggplant and Mushrooms
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.
Makes 2 servings
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.
Makes 2 servings