Ingredients:
- 1 medium eggplant, cubed
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions:
- Preheat oven to 425°F (220°C).
- Toss eggplant and bell peppers with olive oil and seasonings.
- Spread on a baking sheet and roast for 25-30 minutes.
- Serve warm as a side dish or over quinoa.
Nutrition per Serving (1/2 recipe):
- Calories: 130
- Carbs: 18g
- Fiber: 6g
- Protein: 3g
- Fat: 6g
