Make it: Cut eggplant (leave the skin on), red peppers, tomatoes and onions into pieces of roughly the same size. Pile them onto a rimmed baking sheet, drizzle with a few tablespoons of olive oil and lay a couple of sprigs of thyme on top. Roast the vegetables in a 425° oven for 20 minutes; then stir in 2 cloves of garlic, minced, and a good sprinkling of salt. Return the pan to the oven for another 20 minutes. Serve hot, room temperature or cold, on its own or with whole wheat couscous.