2 red yellow &/or orange peppers, chunked
1 eggplant, peeled & chunked
1 leek, halved & chunked
1 15-oz can tomatoes
1 15-oz can garbanzos, rinsed & drained
fennel seed
cumin seed
oregano
smoked paprika
salt / pepper
olive oil
everything into the roasting or sheet pan
mix well
roast @ 400° for 20 minutes
mix again
roast another 15-20 minutes until eggplant is melty
