This paleo-friendly, crowd-pleasing chipotle meal is amazing. Serve as a delicious Mexican-inspired meal in taco or burrito shells with cilantro-lime rice, black beans, salsa, cheese, and your other preferred toppings.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 medium eggplant, peeled and cubed
- 2 small zucchini, cubed
- ½ small yellow onion, chopped
- 1 (8 ounce) package mushrooms, sliced
- 1 ½ tablespoons tomato paste
- ½ cup water
- 1 clove garlic, minced
- ½ teaspoon dried basil
- salt and pepper to taste
Instructions
- Preheat oven to 450 degrees F (230 degrees C).
- Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.
- Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.
Reviews
I can’t resist toying with a recipe. Bought fresh basil because I buy too fast before I look. I sliced it in the Chiffonade style: Stack fresh basil and roll them up tight, and cut across the edges and get great little ruffled lengths. More crunchy. Can’t remember how much but added in to the water/tomato paste I added some dry red wine. Not cooking version – too salty. Set the oven timer for 45 minutes But…set your microwave timer for 35 minutes. Add the mozzarella slabs at that time. Giving them ten minutes to melt and bubble. It’s like a veggie lasagna without pasta. So I served with broad noodles.
Used diced tomatoes instead of paste with some of the juice drained. Added extra
I needed a recipe to use up an eggplant and 3 zucchini and a pkg of mushrooms. This was perfect! I used a whole 6 oz can of tomato paste. Added some thyme, doubled the other spices. I had no problem with the dish being watery. I roasted everything for about an hour. I did have one more zucchini than the recipe called for. This reminds me of a Greek recipe I used to make years ago. Yummy!
I threw most of it in the trash. I saved some and blended it in my Vitamix. I’ll mix it into meatloaf tomorrow. That makes a moist and delicious meatloaf added to the ‘best meatloaf’ recipe.
We liked this a lot. At first my husband said it sounds like ratatouille (he hates it) but once he tasted it he went back for more. I added more onions as suggested and red pepper flakes. I used pepper jack cheese on top. We will have it again.
I really liked this recipe. Easy to assemble and cook. I increased the amount tomato paste by a teaspoon and added fresh diced tomatoes. I used it mainly as a side, but had a vegetarian day so added some kidney beans and parmesan cheese.
Used yellow squash in place of zucchini, ( drier)used about a pound of wild mushrooms, (Russelas, Boletes, and Agaricus) added one red pepper for color, added about a tablespoon of anchovie paste ( was out of fish sauce) 1/2 tsp Turkish red pepper, maybe 3 cloves of minced garlic, maybe 5 sprigs fresh thyme, 1/4 tsp dried Mex. oregano ,1/4 cup white wine in place of water. Layered enameled bake pan about 1″ deep so as to brown better, hit it with grated romano at 1/2 hour, shut off the oven then and served 5 min later. Perfectly browned…. Went perfectly with pan fried Tog fish This is a keeper, will become part of our repertoire.
I left out the garlic because my husband doesn’t like garlic. I also added no salt because most of the recipes I’ve tried have been much too salty. I added cayenne pepper and crushed red pepper. It still need more taste/seasoning. I add a little salt and it tasted better. I think next time I make it I’ll add some more spices. The consistency was perfect and the cooking time was spot on, 45 minutes
Would not recommend. The flavor was not good. Each bite tasted the same.
Under seasoned. It’s too bland, but besides salt, I don’t know how to fix it. Love all the veggies in it, though 🙂
I followed the recipe to the “T” and it had absolutely no flavor. Very disappointed in the recipe.
Great recipe. I too made a few modifications as most did. I didn’t have zucchini so I made it without it. Still came out great. I added some tomato sauce and sprinkled some shredded cheese on top at the end. It was so good I went back for seconds. Can’t wait to make it again with the zucchini and maybe some squash.
Why ever would you peel the eggplant; the skin has such a lovely chewy texture! Also be sure and salt it like other reviews have suggested. Makes a huge difference in texture and taste of dish.
I really liked this! To make it my own I used my favorite wine instead of water and fresh basil and then drizzled balsamic vinegar on top! Yum! I’ll make this again!
i literally just typed in the veggies i had left in the fridge and found this recipe. i read a few tips and also decided to add spice to mine with crushed red pepper. added additional garlic and a bit of shaved parm/romano mix that i had. this is a really great dish. It’s a new version of ratatouille for me!
I just finished eating this and loved it. I read the previous reviews about it being watery and by looking at the ingredients. yes I can see why. Mushrooms and zucchini have a really high water content. I chopped everything up, salted it and let it sit in colander for about 30 minutes.. added the seasonings and tomato paste right in there. Mixed it up and baked.. No need for the water!! Use lots of fresh cracked pepper…
I made a few mods, and this was a big hit that I will add to my recipe repertoire! I put all the veggies in the baking dish, added liberal amounts of basil, oregano, and parsley, drizzled with 2 tsp of olive oil (spray the dish with cooking spray first), and added small dabs of tomato paste at intervals on top of the dish. With 5 minute left, I sprinkled mozzarella cheese on top. Delicious!
This was super tasty! Healthy recipe, and a great way to use veggies you have sitting in the fridge.
Having read several other reviews, I made some alterations to this recipe. First, I opted for an oven top saute rather than a baked dish and served it with pasta- this was perfect. I used olive oil to bring the onion and garlic to a golden color. I added vegetarian italian sausage (regular sausage for meat eaters would work), and instead of basil used thyme. Additionally, I added a splash of red wine (whatever you have open, I used Shiraz) and instead of the tomato paste and water, I used about a cup of store bought sauce to bring out the acidity. Though I did not try it, I agree that red pepper flakes could be a nice addition too. I would make this again.
My husband and I loved this recipe. I made a few changes by adding more onion and doubling the sauce recipe. I also roasted it in a 9 by 11 pan and put 4 Italian sausages on top to roast with it. It made a great and easy weekday meal.
this was a solid recipe 🙂 next time i’m really going to tweak the seasonings but i’ll definitely use this as a base