2 leeks, white and light green parts only, sliced into thin rounds
1 large eggplant, cut into 1-inch cubes
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
2 tablespoons balsamic vinegar
Directions
Preheat oven to 400 degrees F .
In a small bowl, whisk together balsamic vinegar, salt, pepper and olive oil.
Place eggplant cubes, leeks and beets in a large bowl and pour the balsamic mixture over them. Toss to coat evenly.
Spread vegetables on a baking sheet lined with parchment paper or aluminum foil. Roast for 30 minutes, stirring occasionally, until vegetables are tender and lightly browned. Serve warm or at room temperature.
