Fabulous Roasted Vegetables

Fabulous Roasted Vegetables 1 Aubergine (eggplant)
8 shallots
1 red pepper
1 yellow pepper
4 tbs olive oil
4 tbs red wine (I use veg. stock)
2 tsp soft dark brown sugar (I omit this)
2 sprigs fresh rosemary (Can use dried)
8 sprigs fresh thyme (Can use dried)
Salt and pepper
Cut the aubergine into large chunks and place in a colander. Sprinkle
generously with salt and leave to drain for an hour to get rid of any bitter
juices. Then rinse and pat dry.
Meanwhile, heat the oven to 220C/425F/Gas7.
Skin shallots and cut them in half. De-seed and slice the peppers. Put the
prepared vegetables in a bowl and pour over the olive oil. Turn the
vegetables in the olive oil to make sure they are well coated.
Transfer into a large, shallow oven-proof dish or roasting tin and pour over
the wine. Sprinkle the brown sugar and salt and
pepper to taste and add the herbs. Roast uncovered, for 30 minutes or until
tender, turning once. Serve hot.
Serve with crusty, country style bread.