Roasted Catalan Style Vegetables

2 - spanish onions, in their skins
2 - red bell peppers
1 - eggplant
1 - head of garlic, in its skin
1/2 t salt
1 T capers
2 T fresh parsley, minced
1/2 t dried marjoram
1/4 C olive oil

Preheat the oven to 375°F. Place the onions in a baking pan and bake for 30 minutes. Remove from the oven and add the bell peppers, eggplant, and garlic to the pan and bake one hour longer.

Remove from the oven and cover the vegetables with a clean dish towel for 10 minutes. Remove the charred skin from the peppers and scrape out the seeds. Cut the flesh into strips. Remove the skin of the eggplant and cut the flesh lengthwise into strips. Peel and chop the onions. Arrange the roasted vegetables in a serving dish.

Separate the baked garlic cloves from the papery skins and place in a food processor. Add the salt, capers, parsley, and marjoram and process to a paste. With the machine running, add the olive oil and process until smooth. Toss the garlic mixture with the vegetables and serve.

From Vegan Fire and Spice