1 large eggplant, peeled
1 large zucchini
1 large yellow onion
1 red bell pepper
1 jar of marinara or crushed tomatoes
No need for salt if using marinara, otherwise sea salt to taste
Cracked black pepper
4 tablespoons olive oil

Preheat oven to 400. Chop each veg evenly, roughly 1-inch cubes. Spoon some marinara into the bottom of a cast iron pan. Add veg to the pan. Top with the marinara/tomatoes. Sprinkle salt if using and black pepper. Bake for 20 min. Remove from the oven and toss with tongs. Bake again for another 20 min and toss. Bake for a final 20 min (hour total), remove from oven and let cool for 15 min at least before serving to let the flavors expand.