Roasted Eggplant, Peppers, and Onions

1 eggplant, peeled, halved, and sliced

2 red peppers, cut into thick strips

1 yellow pepper, cut into thick strips

1 onions, sliced

1/4 cup (!!) olive oil

salt and pepper

Preheat oven to 350°.

Place and combine everything on a sheet pan. Bake 30+ minutes, or until everything is cooked through.  every 10 minutes, turn over the vegetables to keep them from burning.

Note:  if the eggplant isn’t very fresh, or recently picked, then place the peeled, halved, and sliced eggplant in a colander.  Sprinkle it with salt, and let it sit for up to an hour.  This will help keep the eggplant from having a bitter taste.