Preheat oven to 450. Cut 3 baby eggplants (about 1 ½ lbs) into 2″x1″ wedges. Toss with enough olive oil to lightly coat the eggplant pieces (about 2 Tbsp), making sure not to soak the eggplant. Fold in fresh herbs (here, a few sprigs each marjoram, oregano, and thyme), then place in a single layer on a cookie sheet. Sprinkle with salt and black pepper, then roast in oven until browned (about 30 mins, tossing pieces midway). (May 2016)
Note: You also can reduce the temperature to 400 degrees and oven-roast for 40 mins, turning over midway.
Cooking Adventures 