Roasted Baby Eggplant and Tomatoes

Ingredients

• 4 baby eggplant, stalks trimmed
• 8 small plum tomatoes, pierced once
• 2 tablespoons balsamic vinegar
• Salt and pepper, to taste

Directions

1. Preheat the oven to 375 degrees F.
2. Cut the baby eggplants into quarters lengthwise.
3. Put them into an open ovenproof dish with the tomatoes and drizzle them with the balsamic vinegar. Season, then roast in the oven for 1 hour.

Nutritional Information Per Serving:

Calories: 56
Fat: 2 grams
Sodium: 14 miligrams
Protein: 2 grams
Carbohydrates: 13 grams

Diabetic Exchanges

2 Vegetable

Source: Great Healthy Food - Diabetes