Lately, I’ve been paying closer attention to what I eat. I love confections and indulgent savory entrees of varying sorts, but I do realize that it’s in my body’s best interest to concentrate on healthier options. I enjoy fresh fruits and veggies and prefer them raw or gently steamed. However, I’ve been trying to keep an open mind when it comes to eating cooked vegetables. This recipe is one that I do like. It helps that a good bit of moisture is removed from the vegetables before cooking.

Roasted Eggplant, Zucchini & Squash

½ medium onion, chopped
½ eggplant, chopped
1 zucchini, chopped
1 yellow squash, chopped
4 garlic cloves, minced
½ bunch of kale, washed, ribs removed and coarsely chopped (about 2 cups)
1 cup Honey Bomb or cherry tomatoes, halved
1 tsp dried rosemary
1 tsp dried basil
2 tbsp coconut oil
1 tbsp balsamic vinegar
Salt and pepper

To Remove Moisture
Line two half sheet baking pans with paper towels. Spread the diced eggplant, zucchini and squash evenly on the pans, then cover with another layer of paper towels. Allow to rest for a 1 to 2 hours to allow some of the water to evaporate from the vegetables. Discard the damp paper towels when you’re ready to proceed to the next step.

Cooking Directions
In a 3-1/2 qt Dutch Oven over medium heat, melt 1 tbsp coconut oil. Add onions and sauté just until translucent. Add eggplant and cook until brown on all sides. Next, stir in zucchini, squash, garlic, dried herbs and the remaining coconut oil. Season with salt and pepper to taste. Cook for about 3-5 minutes or until vegetables are softened, stirring occasionally to prevent sticking. Finally, add balsamic vinegar, kale and tomatoes. Mix well and cook 3 to 4 minutes until kale is wilted. Enjoy!