1 large eggplant, peeled and cubed
2 sweet red peppers, in bit sized pieces
2-3 paste tomatoes, seeded and cubed
1/2 cup plain yogurt
1 clove garlic, very finely minced
1 Tbsp chopped fresh (or frozen) dill
Preheat the oven to 400 degrees.
Combine the vegetables in a large bowl. Drizzle generously with olive oil and quickly toss (the eggplant will absorb oil, so toss quickly after drizzling to spread it around before it soaks in too much). Sprinkle with salt and toss again.
Spread the vegetables on a rimmed baking sheet, preferably in a single layer. Roast for 30 minutes, stirring once or twice to prevent burning and sticking.
While the vegetables roast, combine the yogurt, garlic, and dill and stir well. The yogurt will thin into a sauce.
Serve the vegetables topped with the yogurt sauce at the table.