Roasted Eggplant and Heirloom Tomatoes

Serves: 6
Total Calories: 56


4 medium eggplant peeled and cubed
2 cups sliced red onions
2 tablespoons dried oregano
1 teaspoon granulated garlic
1 cup Vegetable Broth
6 heirloom tomatoes cut into bite sized pieces
30 fresh basil leaves sliced


Preheat the oven to 350 degrees F.

Put the eggplant in a 13 x 9-inch baking dish. Sprinkle with the red onions, oregano, and granulated garlic. Add the broth and stir until well combined. Cover with aluminum foil and bake for 30 minutes. Remove the foil and stir. Put the tomatoes on top of the eggplant and bake for 5 minutes longer. Stir until well combined, then let stand at room temperature for 1 hour to allow the eggplant to absorb the tomato juices. Add the basil and stir until evenly distributed. Serve immediately.

Nutritional Facts:

Serves: 6
Total Calories: 56
Calories from Fat: 0

This Roasted Eggplant and Heirloom Tomatoes recipe is from the Bravo Cookbook. Download this Cookbook today.

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