- 4 small purple eggplants, cut into 1 1/2-inch cubes
- 1 pinch salt and freshly ground pepper to taste
- 5 Roma (plum) tomatoes, or more to taste, cut into 1 1/2-inch cubes
- 2 zucchini, cut into 1 1/2-inch cubes
- 1 large yellow onion, cut into 1 1/2-inch cubes
- 5 cloves garlic, or more to taste, peeled
- 2 tablespoons olive oil, or to taste
- Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
- Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.
- Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper.
- Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet.
- Roast in preheated oven until the vegetables are tender, about 30 minutes.