Side dish with roasted eggplant and potato

If you don’t like frying, let the oven do the job! This recipe is super easy and tasty.
Serves for 4

1 eggplant (2 or 3 if small) chopped in cubes
3 potatoes, chopped in cubes
2 tomatoes- grated
3-4 garlic cloves, chopped
Olive oil, salt, pepper

-Wash all the vegetables well.
-Heat the oven to 400 F (200 C)
-Chop the eggplant in cubes. Combine the cubes, salt, and olive oil in a large bowl. Stir and place on a baking sheet. Bake around 40 minutes until the vegetables change color.
-Peel the potatoes and chop in cubes. Combine the cubes, salt, and olive oil in a large bowl. Stir and place on a baking sheet. Bake around 40 minutes until the vegetables change color.
-MEANWHILE, place the grated tomatoes in a skillet, add salt, pepper, and olive oil. Place the skillet over medium-low heat and cook for 15 minutes.
-Combine the roasted eggplant, potato, and tomato sauce in a large bowl. Stir and serve.

-Add parsley, other herbs and spices if desired.
Enjoy!