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Rainbow roasted eggplants with caramelized onions

From Statesboro Market2Go

<p>A bright and colorful vegan meal that pairs well with a side of salad or pasta! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (modified slightly) (Entered by Ariana Giddens)
Serves: 4-6

2 big Eggplants (cut lengthwise, head still on)
1/4 cup Olive oil
1/2 cup Cherry tomatoes (sliced)
OR other tomatoes that have been sufficiently sliced
2 small Potatoes (preferably purple) (cut in thin slices)
Salt & Pepper to taste
1 Onion (cut into half moon slices)
4 cloves Garlic (finely minced)
1 tablespoon Avocado oil
Fresh basil leaves
Any other fresh herbs you care to add

Step by Step Instructions
  1. Line up a baking sheet with parchment paper, place the eggplants topped with tomatoes, potatoes, olive oil, salt and pepper. Set the oven to 375 degrees and bake for about 30 minutes, then broil for 2 minutes.
  2. While the eggplants bake, saute the onion and minced garlic in the avocado oil until caramelized. The heat should be medium.
  3. Remove the eggplants from the oven, top with the onions, garlic, fresh basil, and any other herbs you'd like to add. Serve with salad or pasta.