Melanzane (Eggplant) Roast!

Ciao a Tutti!
Eggplants are absolutely wonderful! As American’s we don’t eat enough eggplant. I love it because it soaks up the flavors of accompanying foods, herbs, and spices like tofu (minus the soy). It makes for a great meat substitute, side, dip, stew, sauce, or dip.  Did you know that the earlier versions of eggplants were smaller, white in color and resembled eggs; hence their name.

You will need

1 Large Eggplant

1 Zucchini

½ Carton of Grape Tomatoes

1 tbsp Olive Oil

1 tbsp Basil Paste

1/4 tsp Coarse Salt

1/2 tsp Black Pepper

1 tbsp Dried Italian Herb Blend

Pre-heat your oven to 375. Slice your eggplant in 2.5 inches thick, slice your zucchini, and cut all the tomatoes in half. Layer the eggplant at the base of your roasting pan, then the zucchini, then the tomato. Drizzle EVOO all over  the vegetables with your spices and herbs. Mix all the vegetables together until everything is covered with all the spices. At 20 minutes mix around the vegetables to cook better. Bake for 30-40 minutes, until all the vegetables get brown and beautiful.

Remove pan from oven, serve and mangia, mangia!