Ingredients:
1 cup cubed eggplant
1/2 cup chopped red bell pepper
1/2 cup sliced and halved zucchini
1/2 cup canned fire-roasted diced tomatoes, drained
1/2 cup coarsely chopped onion
1/4 cup canned tomato paste
2 tbsp. finely chopped fresh basil
1/2 tsp. minced garlic
dash red pepper flakes, or more to taste
dash black pepper, or more to taste
Directions:
Preheat oven to 375 degrees.
In a medium bowl, combine all ingredients, and stir until veggies are evenly coated in tomato paste. Set aside.
Lay a large piece of heavy-duty foil in front of you. Scoop veggie mixture into the center of the foil. Fold and seal the top and bottom edges of the foil, and then the side edges, to create a well-sealed packet.
Place packet on a baking sheet, and cook in the oven for 30 minutes.
Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely.
