Ingredients:
1 tablespoon olive oil
1 eggplants, cubed
1 cup mushrooms, whole
1/2 cup tomato juice
2 large tomatoes, diced
1 1/2 teaspoons McCormick’s salt-free all-purpose seasoning
1 teaspoon salt
1 onions, diced (optional)
Directions:
Preheat oven to 350 F, and prepare vegetables.
In medium bowl, combine olive oil, eggplant, mushrooms and seasoning.
Transfer to unprepared baking pan.
Bake eggplant mixture for 30 minutes.
Mix onion, tomatoes, tomato juice, salt in medium bowl.
After thirty minutes, pour tomato juice mixture over eggplant mixture.
Bake at 350 F for additional half hour.
Allow to cool a little before serving.
Servings: 3-4
Time preparation: 15 min.
Time total: 75 min.