2 ( 150 g ) red bell peppers, quartered, destemmed and deseeded
1 medium or 2 small ( 200 g ) eggplants, cut into 2.5 cm wedges 1 tablespoon ( 15 ml ) olive oil Salt and freshly ground black pepper to taste 1 teaspoon ( 5g ) fresh thyme or oregano leaves ( optional )
Heat oven to 200 * C. Arrange red pepper and eggplant wedges in a large roasting pan. drizzle with the oil and sprinkle with salt and pepper; toss to coat.
Roast the vegetables, turning often with a spatula, until the edges are browned and vegetable are tender. sprinkle herbs, if using.