"Hunger pangs for fresh veggies"--that is what I was hearing today. Went searching in the veggie bin and found these--eggplant, purple onion, red & green bell peppers, & tiny tomatoes. We love roasted veggies, so I decided to make the eggplant the centerpiece. Keep it simple today. EVOO in the bottom of the dish, next the sliced eggplant, then the onion, the peppers, tomatoes and another splash of olive oil, sea salt & fresh cracked pepper. Roasted them in 400 degree oven for an hour. Sounds like a long time to roast, but they tasted yummy. Nice & and brown & mushy!