Roasted Eggplant & Mushroom Skillet with tomatoes, squash, and onion served over pasta. This ratatouille-inspired dish is rich in flavor and nutrients.

Ingredients

Serves: 3-4 Time: 45-60 minutes + 20-60 minutes prep

Roasted Eggplant & Mushroom Skillet

• 1 medium eggplant, thinly sliced & salted
• 1 small zucchini & yellow squash, thinly sliced
• 4 garlic cloves, minced
• 1/2 yellow onion, thinly sliced
• 10 oz. lion’s mane or comb tooth mushrooms
• 8 oz. cherry tomatoes, halved
• 1 cup tomato sauce
• 1 tsp dried thyme
• 1/2 tsp dried basil
• 2 tsp dried oregano
• Parmesan or vegan parmesan
• Salt & black pepper, to taste

Directions

1. Prepare your eggplant by slicing it and laying it out onto a roasting pan. Generously season each slice with salt and allow it to rest for 20 minutes or up to an hour. Once done, drain and rinse in a strainer.
2. Meanwhile, prepare your remaining vegetables and preheat the oven to 350º F.
3. On medium-heat heat 1 tbs of olive oil in a large skillet and sauté the squash, eggplant, onion, and comb tooth mushrooms in batches until lightly browned on both sides.  Cook the mushrooms for only 4-5 minutes.
4. Slice tomatoes and season with salt and pepper, set aside.
5. Once the vegetables are cooked, deglaze the pan with white or red wine vinegar.
6. Lightly drizzle more olive oil on the wiped pan and layer in the cooked vegetables with the tomatoes, arranging evenly. Season and gradually add tomato sauce between each layer.
7. Top with remaining seasonings, tomato sauce, and parmesan. Place in the oven and cook for 10-15 minutes.
8. Cook pasta while the vegetables bake.
9. Once the pasta is cooked, drain & remove the vegetables from the oven. Serve atop pasta and enjoy!

Nutrition Information

Nutrition Disclaimer

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