Preheat the oven to 400º F.
Optional: when you cut the vegetables, cut the eggplant first and put in a large bowl along with a generous sprinkle of salt. This will help draw out liquid and make the eggplant less bitter. Let sit for 10 minutes.
Add the rest of the vegetables to the bowl with the eggplant. Sprinkle the spices over the vegetables.
Add the olive oil and toss until the vegetables are well-coated with oil and spices. Pour them evenly onto two baking trays.
Roast for 10 minutes, then stir with a spatula. Roast another 10 minutes.
Taste and add salt as necessary, as well as a dash of lemon juice. Stir well and serve hot.