Roasted Eggplant with Bell Peppers, Tomatoes, and Herbs

• 1 1/2 lb. eggplants, halved, quartered, or cut into large cubes (8 cups)
• 1 large onion, quartered and thinly sliced (2 cups)
• 2 yellow, orange, or red bell peppers, cut into 1/2-inch-wide strips (3 cups)
• 2 Anaheim chiles, cut into 1/4-inch-wide strips (1 1/2 cups)
• 2 Tbs. olive oil
• 6 cloves garlic, minced (2 Tbs.)
• 4 plum tomatoes, diced
• 2 Tbs. chopped Italian parsley
• 2 tsp. chopped fresh thyme
• 2 tsp. chopped fresh tarragon

1. Preheat oven to 400F.
2. Toss together eggplants, onion, bell peppers, chiles, and oil in roasting pan.
3. Season with salt and pepper, if desired, and roast 35 minutes.
4. Stir in garlic, and roast 5 minutes more.
5. Stir in tomatoes, and roast 15 to 20 minutes more, stirring every 10 minutes, or until eggplants are very tender.
6. Stir in parsley, thyme, and tarragon.

eggplants, onion, yellow, anaheim chiles, olive oil, garlic, tomatoes, italian parsley, thyme, tarragon

Taken from www.vegetariantimes.com/recipe/roasted-eggplant-with-bell-peppers-tomatoes-and-herbs/ (may not work)