Coco: Jake and I accidentally received 2 free eggplants in our last grocery trip and this is the recipe we decided on since we have never cooked eggplant before. It was delicious and we can’t wait to try these again!

Add a Pinch | October 2016 by Robyn Stone

Ingredients

• 1 pound eggplant peeled and cut into 2-inch cubes
• 1 1/2 teaspoons kosher salt
• 2 tablespoons olive oil
• 1/2 teaspoon freshly ground black pepper

Preparation

Arrange eggplant cubes in a single layer on a paper towel lined baking sheet. Sprinkle the eggplant cubes with 1/2 teaspoon of the kosher salt and allow to rest for about 15 – 20 minutes until moisture beads on the eggplant. Pat dry with paper towels. Remove the paper towel from underneath the eggplant and preheat the oven to 425ºF.

Drizzle the olive oil over the eggplant and sprinkle with the remaining salt and pepper. Toss to make sure that the eggplant is coated completely.

Roast the eggplant until just fork tender, about 25 minutes.

Coco: I made this dish one time for a group of my friends because we were watching the Disney movie Ratatouille that night and I had always wanted to make it/try it. It was definitely interesting! One of my friends even made it for her boyfriend a few days later.

SELF  | November 2012 by Georgia Downard

Ingredients

• 4 small zucchini (about 1 pound), cut into 1-inch pieces
• 1 medium eggplant (about 1 pound), cut into 1-inch pieces
• 3 medium red bell peppers, cut into 1-inch pieces
• 3 medium onions, sliced
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• Vegetable oil cooking spray
• 2 cans (14 ounces each) chickpeas, rinsed and drained
• 8 plum tomatoes (about 1 pound), seeded and cut into 1-inch pieces
• 1 tablespoon chopped garlic
• 1 tablespoon tomato paste
• 2 1/2 teaspoons sherry wine vinegar or balsamic vinegar
• 3 tablespoons chopped fresh basil

Preparation

Heat oven to 450°F.

In a bowl, toss zucchini, eggplant, bell pepper and onion with thyme, rosemary, 3/4 teaspoon salt, black pepper, 2 tablespoons water and oil.

Coat a rimmed sheet pan with cooking spray. Spread veggies in pan in a single layer; roast, stirring once, 25 minutes.

In same bowl, combine chickpeas, tomatoes, garlic, tomato paste and remaining 1/4 teaspoon salt.

Add to pan with veggies in a single layer; roast 10 to 12 minutes more.

Toss veggies with vinegar; divide among 6 bowls; sprinkle with basil.