Holiday Sides: Roasted Vegetables with Eggplant

Eggplants come in different sizes, shapes and colors.  I never peel my eggplant so I prefer the smaller purple varieties.  Smaller eggplants tend to have a softer skin.  Purple eggplants have more phytonutrients compared to the white or lighter varieties.

Roasted Vegetables with Eggplant is a deliciously easy side for a holiday table.  Not only did I make this recipe for our Thanksgiving dinner, our family enjoyed it for dinner this past week.  And we can’t wait to have it again!!

Here it is:

Preheat oven to 450 degrees.

Prepare vegetables:

3-4 small eggplants, trimmed at ends, cut into 1-inch cubes

1 sweet onion, cut into 1 -inch pieces

1 large red, yellow or orange bell pepper, seeded and cut into 1-inch cubes (the yellow variety was used in the above picture).

Place veggies on a large baking sheet.  Sprinkle with 3/4 teaspoon Kosher salt. In a measuring cup, combine 1/3 cup olive oil, 2 cloves minced garlic, 1/2 teaspoon (or to taste) of Italian seasoning (e.g. oregano, basil, rosemary).  Pour oil over veggies and toss well to coat.  Roast in hot oven for 20-30 minutes, until desired tenderness.  Turn every 10-15 minutes.  Tranfer entire content of baking sheet into a serving bowl.  Add 1/2 can of fire roasted tomatoes.  Toss to mix.  Serve warm and enjoy!!

If you are new to cooking with eggplant or would like more information on this unique vegetable, check out


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