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1 small eggplant, not peeled (about 12 to 14 ounces), cut into 1-inch cubes (about 4 cups) 1 onion, cut in eighths 1 cup chopped bell pepper, green or yellow 1 tablespoon chopped garlic 1 teaspoon Italian seasoning 1/2 teaspoon salt (optional) 1/4 teaspoon ground black pepper 2 medium tomatoes, chopped (about 2 cups) |
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Preheat oven to 400 degrees F. In a large bowl, mix vegetables, except tomatoes, with garlic and seasonings. Spread in a
9x13-inch baking pan that has been sprayed with nonstick cooking spray. Roast for 10 to 15 minutes. Add tomatoes and return to oven for five minutes or until all vegetables are tender. |
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