Cook Time: 45 Minutes
Phase: Phase 1
1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant
0 1/3 cup Extra Virgin Olive Oil
2 tsp Garlic
1 medium Zucchini
1 tsp Salt
0 1/2 tsp Rosemary (Dried)
0 1/2 tbsp, leaves Thyme (Dried)
0 1/4 tsp Black Pepper
1 small Onions
1 small Sweet Red Peppers
1 small whole (2-2/5" dia) Red Tomatoes
1 medium Yellow Summer Squash
- Sprinkle eggplant with salt; place in a colander and let bitter juices drain 20 minutes. Rinse eggplant and pat dry.
- Heat oven to 425°F. In a 10x15 baking dish, mix oil, minced garlic, salt, rosemary, thyme, and pepper. Evenly dice all the vegetables including eggplant and then toss together in the baking dish with the oil mixture.
- Cover dish with foil and bake 15 minutes. Uncover and cook 30 minutes more, mixing occasionally, until vegetables are tender and browned.
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