Roasted Late Summer Vegetables

1 Tbsp. olive oil

1 medium eggplant

1 red pepper

1 green pepper

1 medium onion

2 garlic cloves, minced

Lightly oil a 13″x 9″ pan.  Slice eggplant and layer in the pan.  Slice peppers and onion and add to the eggplant.  Sprinkle garlic and drizzle olive oil on top of the vegetables.  Bake in oven for 20-30 minutes at 350 degrees.

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