If using eggplant, salt the wedges and let them rest for at least 30 minutes to draw out the extra liquid. Pat dry and proceed with the recipe.

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

Place zucchini or eggplant wedges on a baking sheet. Drizzle with olive oil and sprinkle with spices. Toss to make sure everything is evenly distributed. Make sure the wedges aren’t overlapping. Roast for 30 minutes, or until you get a nice char.

Meanwhile, to make the topping, heat olive oil in a frying pan. Add the diced onion and garlic cubes and sauté for three minutes. Add the red pepper and sauté for another five minutes. Add in both types of tomatoes and their pulp. Stir and allow the mixture to come to a boil. Lower to a simmer and season with salt, pepper, dried herbs, and crushed red pepper. Mix well. Let the mixture simmer for 10 minutes on low. Mix occasionally, gently pressing down on the tomatoes with your spoon.

To serve: Place wedges on a platter in a single file and spoon the tomato chutney on top.