Pepper Pita wedges or toasted lavash pieces, for serving Directions Step 1: Heat the oven to 450 F, or heat a grill. Step 2: Pierce 3 medium eggplants in several places with a paring knife, then place them on a baking sheet (or directly onto the grill grate). Roast until the eggplants collapse, about 30 to 40 minutes. (For grilling, turn until all sides are blistered and eggplant has collapsed, 15 to 30 minutes.) It’s OK if they char a little. Step 3: Meanwhile, heat a large heavy skillet over medium-low heat; add 2 tablespoons olive oil and 2 large onions (cut in 1/4-inch-thick half moon slices). Season with 1/2 teaspoon salt. Caramelize the onions by cooking them slowly, stirring frequently, until they are dark brown. This may take 20 to 40 minutes, or longer. Take care that the onions don’t burn. Set the onions aside off the heat.