Preheat oven to 450. Peel and slice sweet potatoes into 1/2 inch thick rounds, lay them on the bottom of a 9x13 glass baking dish - drizzle olive oil on them & flip to coat. Now Salt & Pepper.
Now slice up one of the eggplants and layer on top of sweet potatoes. Brush top with olive oil and sprinkle Salty & Peppah :)
Remove seeds from tomato (cut off top and bottom and gently push out with finger - squishy fun!) Dice red onion and tomato and layer on top of eggplant. Brush with olive oil and, you guessed it...S&P
Time for the last eggplant. Slice and layer, brush with olive oil and salt & pepper. Place veggies in middle of oven, set timer for 20 minutes.
After 20 minutes remove veggies and gently flip in sections so the sweet potato layer is on top. I used a spatula and did six flips, starting top right of dish and working the perimeter.
Roast for another 20-25 minutes. Remove from oven, toss gently and let sit for 10 minutes before serving.
- 2 small sweet potatoes
- 2 fist-sized eggplants
- 1 red onion
- 2-3 garden tomatoes
- Olive oil
- Salt & Pepper