Yemeni Mixed Vegetables in Tomato Sauce

Spread the eggplant, bell peppers, potatoes, zucchini, and carrots in a single, even layer on a large baking sheet so they cook evenly.

Toss the vegetables with the salt and olive oil until every piece is evenly coated with a thin layer of oil.

. Use the oven's bake setting.

Sauté the onion in the vegetable oil over medium heat, stirring, until softened and translucent.

Stir the garlic into the onion over medium heat for 1 minute, until fragrant but not browned or burned.

Cook the tomato paste over medium heat, stirring constantly, until it darkens slightly and develops a deeper aroma.

Stir in the tomatoes, chili pepper, cumin, ground coriander, paprika, turmeric, black pepper, and vegetable or chicken bouillon powder over medium heat until the spices are evenly distributed.

Cook the sauce over medium heat, stirring, until the tomatoes soften and blend with the tomato paste and spices. Then simmer until the flavors concentrate slightly and the sauce is ready for the water.

Add the water, then stir it into the sauce over low heat until fully incorporated and smooth.

Simmer the peas in the sauce until well incorporated, then taste and adjust the salt as needed.

Remove the roasted vegetables from the oven, pour the sauce over them, and fold gently until every piece is evenly coated.

. Use the oven's bake setting. Allow 10 minutes.

Garnish the mixed vegetables with fresh cilantro as soon as they come out of the oven, scattering it evenly over the top.

Serve the mixed vegetables hot with Arabic bread or white rice.