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1 1/2 lb sliced eggplant, 1/2-inch thick
1 lb sliced red onion, 1/2-inch thick
1 lb sliced tomatoes, 1/2-inch thick
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1 1/2 Tbsp olive oil
Preheat oven to 400F.
In a large bowl, combine eggplant, onion and tomato with salt, pepper and oil. Spread on baking pan and roast for 15 to 20 minutes.