I chopped up onions, yellow tomatoes, purple and yellow peppers, the eggplant, zucchini, a hot red chili, and added in some baby carrots and the chickpeas. (I left out the sweet potato too, Julie.) Then I mixed all the spices and tossed them into the veggies. Here they are ready to roast.
It was so good and I couldn’t even tell I was eating eggplant – just the way I like it!