1. Sprinkle eggplant with salt, and let stand 30 minutes. Pat dry.
2. Preheat oven to 400°. Toss together eggplant and remaining ingredients, and arrange in a single layer in 2 aluminum foil-lined jelly-roll pans.
3. Bake at 400° for 30 minutes or until vegetables are tender and golden brown. Season with salt to taste.
Note: Nutritional analysis does not include salt to taste.