Eggplants come in different sizes, shapes and colors. I never peel my eggplant so I prefer the smaller purple varieties. Smaller eggplants tend to have a softer skin. Purple eggplants have more phytonutrients compared to the white or lighter varieties.
Roasted Vegetables with Eggplant is a deliciously easy side for a holiday table. Not only did I make this recipe for our Thanksgiving dinner, our family enjoyed it for dinner this past week. And we can’t wait to have it again!
If you are new to cooking with eggplant or would like more information on this unique vegetable, check out iloveeggplant.com.
Roasted Vegetables with Eggplant (serves 8-10)
3-4 small eggplants, trimmed at ends, cut into 1-inch cubes
1 sweet onion, cut into 1-inch pieces
1 large red, yellow or orange bell pepper, seeded and cut into 1-inch cubes (the yellow variety was used in the above picture).
1 teaspoon sea or Kosher salt
1/3 cup olive oil
2 cloves garlic, minced
1/2 teaspoon Italian seasoning (oregano, basil, rosemary)
1-15 ounce can fire roasted diced tomatoes
Preheat oven to 450°F. Prepare a large baking sheet with parchment paper (or cooking spray). Place cut veggies on baking sheet. Sprinkle with salt. In a measuring cup, combine olive oil, garlic, and Italian seasoning. Pour oil over veggies and toss well to coat. Roast in hot oven for 20-30 minutes, until desired tenderness. Turn every 10-15 minutes. Transfer entire content of baking sheet into a serving bowl. Starting with half of the can, add fire roasted tomatoes. Toss to mix. Add more tomatoes, if desired (usually half can is enough). Serve warm and enjoy!!