Roasted Mediterranean Salad

2 Tbsp Olive Oil
1 medium-sized eggplant, diced
1 medium-sized onion, chopped
1 small zucchini, diced
2 portobello mushrooms, diced
6 shallots, chopped
6 cloves garlic, chopped (about 2 Tbsp)
½ cup Balsamic vinegar
¼ cup sugar
4 heirloom tomatoes, sliced into thirds
Salt and ground black pepper to taste
2 oz feta cheese, crumbled
4 tsp chopped fresh basil

Preheat oven to 400°F.

Heat oil in saucepan over medium heat and sauté eggplant, onion, zucchini, mushrooms, shallots and garlic until soft but not browned.

Remove from heat.  Mix in vinegar and sugar, and bake for 30 minutes.

Sprinkle tomato slices with salt and pepper to taste on four plates.

Alternate layers of eggplant mixture and tomatoes, and top with feta cheese and basil.

Drizzle with remaining vinegar sauté from pan, if desired.

Nutritional Analysis Per Serving:  269 calories, 40g carb, 10g fat, 7g protein, 5g fiber, 180mg sodium