• Potatoes – 4, large
• olive oil – 2 tbsp
• BAHARAT- 3.5 tbsp
• Garlic – 6 to 8 cloves, minced
• Eggplant/aubergine – 1, large and meaty
• Bell peppers – 2, large (green, yellow or red)
• Onion – 1, large
• Red tomatoes – 4, medium
• Salt and pepper to taste
• Fresh coriander leaves to garnish

Directions

Wash the potatoes really well making sure no dirt is left behind as we are not going to peel them; keeping the skin on will add extra crunch to the dish. Cut the potatoes into 1 inch cubes.
Bring a pot of salted water to boil and add the potato cubes to it. Let it cook for 5 minutes and then drain and set aside.
Prepare the other veggies – cut the eggplant into 1 inch cubes. Cut the bell peppers, onions and tomatoes too into 1 inch cubes. 
Preheat your oven to 190 C / 375 F and place the wire rack at lowest level of the oven.
In a large skillet, add the  oil. Once oil is hot, add the baharat and  minced garlic and sauté for 30 seconds. Add all the prepared veggies – eggplant, peppers, onions, tomatoes, green peppers and also boiled potatoes to the skillet. Stir them to give a good mix. Season with salt and pepper to taste. Sauté them on medium flame for 5 minutes.
Now transfer all the sautéed veggies to a large baking tray . Spread the veggies evenly all over the baking tray. Cook in the oven for 40-45 minutes.

Sprinkle some fresh coriander leaves and serve the tray baked veggies with rice.