Roasted veggies: eggplant, peppers, and onion

At first glance, this dish doesn't seem like much, but I like it precisely because it's such an unassuming surprise. Roasted with a generous amount of olive oil, salt and pepper for a bit longer than feels comfortable, these three vegetables deepen in intensity and become addictive. 

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I think the trick is to be a bit heavy handed with the olive oil, salt and pepper. And to keep watch in the last half of the cooking time. You want to give things a stir so they don't burn, but resist the temptation to take them out of the oven too early. My rule is, if I think they're ready, give them 5 more minutes. It is always worth it. Those browned crispy, caramelized bits are gold. 

Roasted Eggplant, peppers and onions
serves 2-4

Want to round out the meal? These vegetables would be wonderful with Mejadra and you can skip the caramelized onions. This recipe can be easily doubled; however, split everything between two baking sheets as to not overcrowd and prevent proper browning. 

1 eggplant, sliced lengthwise then in half moons
1 onion, thickly sliced
3 peppers, cut into 1/2-inch strips (any combo of red, yellow, or orange works here)
3 TBS extra virgin olive oil + a drizzle to coat the pan
1/2 tsp sea salt
1/4 tsp freshly ground pepper

Preheat oven to 375'. Drizzle a touch of oil onto the baking sheet to coat and then spread cut vegetables onto the sheet. Drizzle with the 3TBS olive oil, salt and pepper. Toss to coat evenly and transfer to oven. After about 30 minutes, start giving the vegetables a stir every 10 minutes. You don't want anything to burn, but you do want to let things get really caramelized. Once everything looks melted and the peppers have some crisps edges and onions some caramelization, remove and serve. You're looking at about 55-70 minutes total in the oven.