Eggplant: Start by washing the eggplant and cutting it into medium-sized cubes (about 1 inch). Eggplant can sometimes be bitter, so if desired, sprinkle the cubed eggplant with a bit of salt and let it sit for 20 minutes. After 20 minutes, rinse and pat dry. This helps to remove any bitterness.

Pepper: Wash the large pepper, remove the seeds and stem, and cut it into strips.

Carrots: Peel the carrots and cut them into thin rounds or sticks. This ensures that they cook evenly and are tender once roasted.

Tomatoes: Wash the tomatoes and cut them into large chunks. Use ripe tomatoes for maximum flavor and juiciness.

Onion and Garlic: Peel the onion and slice it thinly. Mince the garlic cloves finely.