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Roasted Eggplant and Mushrooms Recipe

Roasted Eggplant and Mushrooms Recipe

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Ingredients:

Serving

1 medium eggplant, peeled and cubed
2 small zucchini, cubed
1/2 small yellow onion, chopped
1 (8 oz) package mushrooms, sliced
1 1/2 tbsp tomato paste
1/2 cup water
1 clove garlic, minced
1/2 tsp dried basil
salt and pepper to taste

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	98.26 Kcal (411 kJ)
Calories from fat	17.52 Kcal
		% Daily Value*
Total Fat	1.95g	3%
Sodium	16.37mg	1%
Potassium	775.55mg	17%
Total Carbs	18.75g	6%
Sugars	10.9g	44%
Dietary Fiber	8.05g	32%
Protein	3.83g	8%
Vitamin C	12.1mg	20%
Iron	0.8mg	4%
Calcium	43.7mg	4%

Amount Per 100 g
Calories	28.51 Kcal (119 kJ)
Calories from fat	5.09 Kcal
		% Daily Value*
Total Fat	0.57g	3%
Sodium	4.75mg	1%
Potassium	225.06mg	17%
Total Carbs	5.44g	6%
Sugars	3.16g	44%
Dietary Fiber	2.34g	32%
Protein	1.11g	8%
Vitamin C	3.5mg	20%
Iron	0.2mg	4%
Calcium	12.7mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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