Soups and Vegetables:Roasted Eggplant
INGREDIENTS:
1 large eggplant
4 small tomatoes
1 large onion
1 Tablespoon minced garlic
1 Tablespoon ground coriander
1 teaspoon dried thyme
1 teaspoon pepper
1/2 teaspoon salt
1 cup chicken broth
1/2 cup olive oil
1/2 cup red wine vinegar
thyme and coriander sprigs for garnish
TO PREPARE:
1. Preheat oven to 500 degrees.
2. Cut the eggplant into 1-inch cubes, leaving skin on.
3. Cut tomatoes into eighths; seed and core. Cut onion
into eights; separate layers.
4. Place all the prepared vegetables in a large mixing
bowl.
5. Sprinkle garlic, coriander, thyme, pepper and salt on
top. Gently toss.
6. Pour chicken broth, olive oil and red wine vinegar over
the vegetable mixture. Toss gently until completely
coated and well mixed.
7. Spoon vegetables into shallow 9×13-inch pan coated with
vegetable oil spray.
8. Roast for 1 hour, stirring gently every 20 minutes.
Garnish with thyme and coriander.
SERVES: 4 – 6