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.