Roasted Eggplant & Red Pepper

1 large eggplant cut up into pieces no thicker than 3/4 inch
2-3 red bell peppers cut up in medium sized chunks
1/2 yellow onion chopped and caramelized in a little olive oil
1/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon ground black or mixed peppercorns
1-3 cloves of crushed garlic
1/4 cup olive oil
Brussel sprouts are also a good addition to this dish – a few or a lot.
Mix all ingredients together and place in baking dish that is big enough so the vegetables can easily cook (not too deep). I use a 9″x13″ glass baking dish. Bake at 350 to 375 degrees for about an hour. Mix as necessary to assure all vegetables bake evenly.

 

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