Roasted Eggplant, Tomatoes, and Potatoes with Herbs

butterfly Serves: 4

Written By Eydie Desser


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This is a rustic dish that is so comforting and quick to make.  The earthiness of the potato, the richness and creaminess of the eggplant and the sweet tartness of the tomatoes delights all of the senses.  This can be used as a main entrée served over braised greens, or a side dish.  Tarragon, chives, parsley, basil—all good choices for enhancing the dish to suit your taste buds.


  • 1 pound eggplant (I used two medium sized), diced into 1-inch cubes
  • 1 pound unpeeled Yukon gold potatoes, diced into 1-inch cubes
  • freshly ground black pepper, to taste
  • lemon juice, to taste
  • 3 tablespoons salt free house veggie stock
  • 3 garlic cloves, minced (1 tablespoon)
  • ½ cup packed sun-dried tomatoes, soaked in warm water for 10 minutes or until soft, then sliced into thin strips 
  • ½ pint cherry tomatoes
  • ¼ teaspoon smoked sweet paprika
  • zest and juice of 1 lemon, reserved
  • ¼ cup rosemary, thyme, chives, tarragon, or herbs of your choice, finely chopped


Preheat the oven to 400°F

Roast the Vegetables:
  1. Season the cubes of potato and eggplant with ground black pepper and a sprinkle of lemon juice.  Stir in 3 tablespoons of vegetable stock to moisten.  Place on a sheet pan and bake in the preheated oven for about 20-30 minutes, turning over halfway through.
  2. Remove the sheet tray from the oven, and with a wooden spoon, mix vegetables with minced garlic, smoked paprika, sliced sun dried tomatoes and whole cherry tomatoes. Bake for another 10 minutes, or until the vegetables are golden brown and the cherry tomatoes have wilted.
  3. Remove from the oven and stir in lemon zest, adding more lemon juice if needed, black pepper and herbs. 
To Serve:

The roasted vegetables can also be served on top of steamed spaghetti squash for a beautiful entrée.

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