Roasted potatoes, eggplant, and chickpeas

The before shot.

1 medium eggplant, 4 red potatoes, 1 can chickpeas, 2 carrots cooked in broth with garlic, lemon juice, oregano, paprika, black pepper, and mint. Bake at 450 for 60-70 minutes, until vegetables are tender and liquid is absorbed.

After.

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