Sorry, I don't have a serving picture of this one. And it's more of a method than a carved-into-stone recipe.
Ingredients:
One nice fresh eggplant, quartered length-wise and sliced into half-inch (or thinner) slices
One whole onion, sliced or coarsely chopped
One bell pepper - red, yellow or green, doesn't matter, sliced or coarsely chopped
6 garlic cloves (or less if you don't like it)
Handful or more of grape tomatoes
2 or so grinds of salt
4 or so grinds of pepper
1/4 to 1/2 cup olive oil
1 batch brown rice, to serve the veggies over.
Crumbled feta cheese, to top the cooked veggies & rice with.
Start the brown rice, keeping an eye on it while you prepare the rest of the meal. Preheat oven to 425F while you prepare the vegetables. Chop the eggplant last so it doesn't turn brown while you are preparing the other veggies. Place all of the veggies in a large bowl and toss them with the salt, pepper, and olive oil, so that the eggplant slices have some olive oil on them. Spread the veggies on cookie sheets or other large pans, and bake them in the hot oven until the onion and eggplant is fully cooked. Flip the veggies with a metal spatula a time or two during the cooking. There may be some browning/charring around the edges. Let the veggies cool, serve over the rice with feta sprinkled on top.
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