vegan - Roasted Eggplant and Mushrooms

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* Exported from MasterCook *

 

Roasted Eggplant and Mushrooms

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 medium eggplant -- peeled and cubed

2 small zucchini -- cubed

1/2 small yellow onion -- chopped

1 package mushrooms -- (8 ounce) sliced

1 1/2 tablespoons tomato paste

1/2 cup water

1 clove garlic -- minced

1/2 teaspoon crushed basil leaves

salt and pepper to taste

 

 

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.

 

 

 

 

 

 

 

Source:

" http://vegetarian.allrecipes.com/AZ/RstdggplntndMshrms.asp "

 

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Per Serving (excluding unknown items): 112 Calories; 1g Fat (5.7% calories from

fat); 6g Protein; 25g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 113mg

Sodium. Exchanges: 5 Vegetable.

 

NOTES : " Eggplant, mushrooms, and zucchini are roasted together with a touch of

tomato for a surprisingly robust side dish or sandwich filling. "

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0