Ingredients
1 Eggplant diced (I peeled half of it)
1 Small onion diced
A few cloves garlic peeled and cracked
Olive oil
S&P
1 Zucchini
Mint or dill (?)
Preparation
Place eggplant, onion, and garlic on a baking sheet, sprinkle with olive oil, S&P - toss to coat. Roast at 425 until eggplant just starts to brown. Add zucchini (tossed with olive oil and S&P). Roast until zucchini softens and just tarts to turn brown.
Serve over Greek yogurt. Or place a large dollop of yogurt on the platter. (The yogurt might be good mixed with a little chopped mint or dill. I served it plain)
