Preheat your oven to 400 degrees.
Line a baking sheet with aluminum foil.
Rinse all your vegetables.
Chop the eggplant into about 1 square inch pieces.
Roughly chop the onion to about the same size as the eggplant.
De-seed the jalapeno by cutting in half and scraping out the seeds + membrane with a spoon.
Cut the jalapeno into about ¼” cubes.
Combine all the vegetables into a bowl.
Top with 1 Tbl of grapefruit zest (about the entire grapefruit).
Cut the grapefruit in half and squeeze all the juice onto the vegetables.
Add the EVOO, salt, and pepper.
Stir until well combined.
Pour onto aluminum foil-lined baking sheet.
Place in oven for about 22 minutes.
Stir halfway through.
Let cool, top with freshly chopped parsley, and enjoy!
Time: 30 minutes
Approximate Nutrition Facts:
Serving size: 1 cup cooked
151 Calories; 3.5 g Fat; 2.25 g Protein; 16.5 g Sugar