Roasted Tomato and Eggplant with Herbed Olive Oil

Tender roasted vegetables with a golden crust, enhanced by a fragrant herb-infused oil that complements the deep flavors of garden-fresh eggplant and tomatoes.

Cuisine: Mediterranean

Category: Sheet Pan

Prep: 15 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

• 1 medium Eggplant
• 1.5 lbs Ripe tomatoes
• 3 tbsp Extra virgin olive oil
• 1 tsp Fresh rosemary
• 1 tsp Fresh thyme
• 2 cloves Garlic
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Peel and dice 1 medium eggplant into 1-inch cubes, then toss with 3 tbsp extra virgin olive oil, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Spread eggplant in a single layer on a parchment-lined baking sheet and roast for 20 minutes, until edges are golden.
3. Step 3: While eggplant roasts, halve 1.5 lbs ripe tomatoes and toss with 1 tsp chopped fresh rosemary and 1 tsp chopped fresh thyme.
4. Step 4: After 20 minutes, add tomatoes to the baking sheet with the eggplant, ensuring even distribution. Roast for an additional 15 minutes until tomatoes are tender and eggplant is deeply golden.
5. Step 5: Remove from oven and let rest for 5 minutes before serving to allow flavors to meld.