Roasted Vegetables

Ingredients

• 1 medium eggplant, peeled and cubed
• 14 teaspoon salt
• 2 fresh zucchini, sliced
• 1 large sweet potato, peeled and sliced
• 1 onion, cut into thick slices
• 2 fresh tomatoes, sliced
• 1 red bell pepper, cut into 1-inch pieces
• 14 cup olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon salt, to taste
• 12 teaspoon black pepper