This colorful vegetable dish is inspired from the classic dish from the South of France. Roasting vegetables brings out their wonderful flavors. Serve it as a side dish or over brown rice or pasta for a main course dish. You’ll need baking parchment paper to line your baking sheet. It’s available at most grocery stores these days, cooking stores and online. Note – the eggplant I use is called Indian eggplant. They are about the size of a Roma tomato. If you cannot find this variety, use other small eggplants or the long, thin Japanese variety.

Click here for the recipe.