2 small eggplant
2 zucchini or yellow squash
1/2 sweet onion
Flat parsley or basil
Garlic
2-4 Tbsp Coconut oil
Sea salt to taste
Preheat oven to 375 degrees.
Chop all vegetables into 1/2 inch pieces, evenly sized. In a large sheet pan, toss all vegetables with oil and salt so they are coated.
Bake on top rack 20-25 minutes, stirring occasionally, until eggplant is golden. Serve as a side dish, or on pizza, pasta, quinoa, or rice.
