Eggplant Mushroom Jumble

Eggplant Mushroom Jumble

1 medium eggplant, cut into 1 inch cubes (skin on)

1 medium sweet onion, cut into 1-2 inch cubes

2 cups of baby bella mushrooms, halved

3 tbsp. extra virgin olive oil (plus extra for drizzling)

2 tsp. kosher salt

fresh cracked black pepper to taste

handful of basil leaves, torn into pieces

grated romano

Preheat oven to 400

Toss eggplant, mushrooms, and onions with olive oil, salt, and pepper

Place on baking sheet for 25-35 minutes, turning halfway through

Toss with fresh basil

To serve, drizzle with olive oil and top with grated cheese

Enjoy!!!

This is easy and healthy. Trade out ingredients as you wish (white mushrooms, parsley, parmesan, etc.)