Ingredients:
1 medium eggplant, peeled, trimmed, and cut into four roughly 4-inch cubes
1½ teaspoons sea salt
2 bell peppers
2 small summer squash
¼ cup plus 1 tablespoon olive oil
¼ teaspoon freshly ground black pepper
3 tomatoes
2 garlic, minced
2 tablespoons water
½ teaspoon sweetener
1 teaspoon cider vinegar
1 cup plain yogurt
Directions:
1. Sprinkle eggplant cubes with ½ teaspoon salt and set aside in a colander to drain for about ½ hour.
2. Preheat oven to 450 degrees.
3. Cut the bell peppers and zucchini into ¾-inch pieces. Rinse the eggplant and drain well. In a large roasting pan, combine the drained eggplant, bell peppers, zucchini, and ¼ cup olive oil, ½ teaspoon salt, and the black pepper and toss to coat everything well. Spread the vegetables evenly and roast for 1 hour, stirring every 15 minutes.
4. Meanwhile, cut the tomatoes in ½-inch cubes and set aside. In a saucepan, heat the remaining olive oil, stir in the garlic, and sauté on medium heat until fragrant, about 30 seconds. Add the tomatoes and cook until softened, 1-2 minutes. Stir in the water, sweetener, vinegar, and the remaining ½ teaspoon salt. Remove the tomato sauce from the heat.
5. When the vegetables are done roasting, layer them in the bottom of an un-oiled, shallow baking sheet or serving platter. Cover the vegetables with the tomato sauce and dollops of yogurt. Serve at room temperature or cold.
Serves 6