Baked vegetables

My usual routine is to throw vegetables in a roasting dish, coat them in oil, and bake them at gas mark 6/200C. But they can burn before they soften. Last night, I tried a hybrid method. I cut an aubergine into fork-sized chunks, sliced two red onions through their roots to about the width of a £2 coin, and tossed the vegetables with about 2 tbsps of olive oil, a tsp of cumin and ajowan seeds mixed, and salt and pepper. I covered the roasting dish with foil, put it into the oven for 30 minutes at 200C, took off the foil, and baked the vegetables for 15 minutes longer. I might have turned up the heat for the uncovered stage; but I would have needed to check the progress carefully.

The aubergine and onions were tender and caramelised. I stirred them into couscous. I shall use this technique from now on.