2 smallish onions, cut into six chunks each
several whole cloves garlic in their skin
1 medium eggplant
1 each red and green pepper
1 swede, cut into chunks of about 1" (2 cm) square (I looked this up on Wikipedia and apparently it's also a rutabaga?)
a few parsnips, cut into chunks as above
quite a lot of olive oil
around 350g passatta (crushed tomatoes and salt)
one tablespoon or so cumin
salt to taste
I put the onions and garlic; eggplant and peppers; and swede and parsnips on three separate roasting trays and brushed them all with olive oil and stuck them under the grill. Keep a close eye on them, the peppers blacken especially fast. The peppers took about ten minutes, including the turning, the eggplants, onions and garlic around fifteen, the swede and parsnips close to an hour. For all of them, keep checking them and pulling them out to turn them (peppers and eggplant) or stir them (everything else) periodically.
When the peppers are done, shove them in a paper bag for five minutes to cool and steam, and when they are cool enough to touch take the skin off them. Skin the garlic as well when it has cooled enough. You can chop the garlic up at this point if you like, but I left the cloves whole. Scoop the flesh out of the eggplant, discard the skins, and chop up the flesh as best you can; scoop the insides out of the peppers and discard them, and chop the peppers.
Heat some olive oil in a large frying pan or pot and when it has heated toss in the onions and garlic and stir. Then throw everything else in and heat through.
This is amazingly tasty -- I was really pleased with myself until I went to make some couscous to go with it and found my bulgar is infested with silverfish! I also served with some homemade hummus, but it's not strictly necessary.