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Cut the eggplants, butternut squash, and bell peppers into chunks.
Slice the onion and coarsely chop the garlic cloves.
Douse the vegetables with olive oil and sprinkle with cumin, ground coriander seeds, oregano or thyme, Aleppo or Maras pepper flakes, salt, and pepper.
Toss the vegetables well using your hands or spatulas.
Bake in a medium-high oven (about 400F, 200C) for about 45 minutes, tossing once after 30 minutes.
Just before serving, sprinkle with fresh or dried thyme or oregano.