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Baked Eggplant, Zucchini & Tomatoes

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Here is an easy one dish Italian recipe that can serve as a light meal or a side dish.

This recipe is very simple and quick, because you don't have to drain the eggplant as I usually recommend. You can if you prefer - but it isn't necessary. It is a one dish recipe and all you need is an area to cut the vegetables. This is a good dish to use with those who are vegan or vegetarian. Enjoy!

Serves: 2

image here.

	Ingredients
	2 small eggplants halved
	4 Tablespoons olive oil
	1/2 teaspoon salt
	1/2 teaspoon pepper (opt).
	2 cloves garlic sliced
	1 medium tomato or 3 roma tomatoes cubed with juice
	1 zucchini cubed
	3 Tablespoons of grated Romano cheese

	Instructions
1.	Scoop out the inside of each eggplant half. Try to discard seeds if possible. Cut in cubes
2.	Mix in medium bowl the cubed tomatoes, eggplant, and zucchini.
3.	Add a pinch of salt and pepper to taste.
4.	Toss with 2 Tablespoons of the olive oil and 2 Tablespoons cheese
5.	Place in the hollowed out eggplant and bake in oven proof dish at 375 degrees F. for 35 to 45 minutes until tender.
6.	For the remaining 10 minutes sprinkle the last Tablespoon of Olive oil and Romano cheese.


	TIP #1: Try adding in other variations such as cooked orzo pasta or rice.
	TIP #2: Cooking times may vary so keep an eye on the dish.
	TIP #3: This dish can also be served with pasta similar to my Eggplant and Zucchini and Pasta recipe.

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