Roasted Eggplant and Mushrooms

Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling.

Step: 1

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

Step: 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.

Step: 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.

Per Serving: 118 calories; protein 6.6g; carbohydrates 25.8g; fat 1.1g; sodium 111.1mg.

Deciding stay in and cook your dinner instead of eat in the evening out is already a step in the best way if you’re focusing on eating healthier. There’s no better way to know exactly what’s happen into the food you’re eat than by making it homemade Mastering the main dish is only half the battle , though . And once you’ve mastering your chicken, steak, or fish, it’s time to make your attention to the ever- important side dishes.

A side dish would easily make down of your health goals, as sweetness , sodium, fat, and calories would all get rather high quickly if you’re not careful . But with our healthy side dish recipes, you won’t ever run into that mistakes .