Eggplant has been abundant this year
and the tomatoes are fabulous, but there's only so much eggplant parmesan a girl
can eat. This is a recipe I came up with last year, and my husband enjoyed it
so I decided to do it again this year. It’s wonderful on top of pasta with a
little cheese on top, or you can serve it cold like a roasted eggplant
carbonata. You and even put it in omelets to spice up breakfast. I sometimes
use jalapenos for a little bit of heat, but that’s completely optional. You
also can see that I used orange peppers and heirloom tomatoes. I enjoy making my dishes colorful, and it’s what was in my share this week. Don’t feel obligated to use
them. A green bell pepper and beefsteak tomato would be perfect.
Roasted Eggplant and Cherry Tomatoes
1 large eggplant cut into 1 in
chucks
1 pint cherry tomatoes
1 large bell pepper
1 medium onion
1 jalapeno (optional)
1 large tomato
Salt and Pepper
Preheat the oven to 450 degrees. If
your oven has different options, use the convection roast setting, if not no
problem. Place all of the vegetables in a baking dish. As they cook the vegetables
will shrink down so if your pan looks crowded going into the oven, don't worry.
Sprinkle with salt and pepper and put in the oven for 1 hour, stirring at the
30 minute mark. Remove and allow to cool. That’s it. Its one of the simplest
recipes that has a lot of flavor.
To freeze- Allow mixture to cool
completely, place in either a freeze bag, and remember to squeeze all the air
out, or a freezer proof containers. If using a container remember to leave 3/4
an inch of space and place a piece of plastic on the eggplant before putting
the lid on.
To reheat-
Oven: Take out the night before to
thaw. Transfer to an oven proof dish and cook for 20 minutes at 350 degrees. If
you think is a little dry add a small can of tomato sauce, but you shouldn't
have to.
Microwave: Remove lid and microwave
on high for 3-5 minutes.
If serving cold: remove the night
before to thaw, and serve.
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