Roasted Eggplant Medley

• 3 tablespoons olive oil
• 1 medium-large eggplant, cut into 3/4-inch cubes
• 2 medium zucchini, cut into 3/4-inch cubes
• 4 plum tomatoes, cut into 3/4-inch cubes
• 2 teaspoons ground cumin
• 1 large green onion, chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced fresh mint
• 1 tablespoon minced fresh cilantro
• 1 large garlic clove, pressed

1. Preheat broiler.
2. Brush heavy large baking sheet with 1 tablespoon olive oil.
3. Combine eggplant, zucchini, and tomatoes on baking sheet.
4. Drizzle with remaining olive oil; toss well.
5. Sprinkle with cumin.
6. Season with salt and pepper.
7. Broil until eggplant begins to brown and vegetables are tender, stirring frequently, about 20 minutes.
8. Transfer to bowl; cool slightly.
9. Mix in remaining ingredients.
10. Season with salt and pepper.
11. Serve warm or at room temperature.

olive oil, eggplant, zucchini, tomatoes, ground cumin, green onion, lemon juice, fresh mint, fresh cilantro, garlic

Taken from www.epicurious.com/recipes/food/views/roasted-eggplant-medley-183 (may not work)