Ingredients:

4 small or 2 large eggplants (any variety) peeled, and cut up in cubes
1 large vidalia onion-cut up
4 cloves crushed chopped garlic
4-5 of the reddest plum tomatoes you can find, seeded and cut up
1 tbl extra virgin olive oil
2 teaspoons herbs du provence
fresh thyme-chopped
2 small zucchini, quartered and chunked
1 small yellow squash, quartered and chunked
red and yellow bell pepper, cut up small
parsley
butternut squash, cut into chunks (optional, i like to add this when in season)
drizzle of maple syrup

Directions:
Into a roasting pan:

Add eggplant, salt , pepper, butternut chunks, onions, peppers, garlic, tomatoes,balsamic and olive oil and chopped herbs. Preheat over to 400…

Let this roast 25 minutes till tender and slightly brown. Stir together. Then add cut up zucchini and yellow squash and stir in maple syrup and cook another 7 minutes…Serve with chopped parsley.
Pic below is served with spaghetti squash.