Roasted Eggplant and Mushrooms

Ingredients

• 1 medium eggplant , peeled and cubed
• 2 small zucchini , cubed
• 0.5 small yellow onion , chopped
• 1 package mushrooms , 8 ounce
• 1.5 tablespoons tomato paste
• 0.5 cups water
• 1 clove garlic , minced
• 0.5 teaspoons dried basil
• salt and pepper to taste

Instructions

1. 1

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

2. 2

   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.

3. 3

   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.