Rustic Tuscan Eggplant (Whole30)
Servings Prep Time
6 5minutes
Cook Time
45minutes
Servings Prep Time
6 5minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Preheat the oven to 375 degrees. Place pan into the oven (allows the eggplant to get crispy on one side)
  2. cube the eggplant into bite sized chunks, about 1/2″ by 1/2″ inch.
  3. cut the tomatoes into pea sized pieces. be careful to keep as much oil as possible.
  4. In a large bowl, toss the eggplant and tomatoes in the oil from the jar. Carefully remove your hot pan from the oven and dump the eggplant/tomatoes into a single layer.
  5. Roast for 45 minutes. While roasting, heat the basalmic vinegar in a saucepan over medium low heat. Reduce by half. Once reduced, pull off the heat and wait for the eggplant and tomatoes to be done.
  6. Remove eggplant and tomatoes from the oven and put into a serving dish. Drizzle the basalmic reduction over and enjoy!
Recipe Notes
  • If you don’t have balsamic vinegar, simply omit. The flavor will not be the same but it is still a tasty and easy side dish.
  • If you cannot find compliant sundried tomatoes in oil, add in 4tbsp of extra virgin olive oil and 1tbsp of italian seasoning.
  • You can also have this done in 30 minutes at 400F degrees. I just happened to recipe test with other foods that needed to be cooked at 375F.