Source: dLife

Dill weed and mint roasted eggplant and tomatoes.

Servings

1 olive oil cooking spray
1 whole eggplant , unpeeled
2 large tomato , cut into wedges
0.5 tsp dried dill weed
0.5 tsp dried mint leaves
1 pinch salt
1 pinch black pepper
0.5 tbsp olive oil

1 Preheat oven to 425 degrees F.
2 Cover a baking sheet with aluminum foil and coat with cooking spray. Slice eggplant into 1/2-inch pieces and cut into fourths. Lay eggplant and tomatoes on baking sheet and coat with cooking spray. Top with herbs.
3 Bake vegetables 30 to 40 minutes or until soft. Move vegetables to serving platter and toss with salt, pepper, and olive oil.

Serve this over pasta, rice, couscous, or polenta.