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Pre-heat oven to 450 degrees and line a deep baking pan (lasagna size) with tin foil.
Spray foil with non-stick spray and set aside.
Add sliced onions, peppers, eggplant and garlic to the bottom of the pan.
Season with olive oil, salt, pepper and herbs de provence and toss well with tongs.
Pierce sausage links a couple times with a fork and place on top of vegetables.
Roast until tender and fully cooked, about 45 minutes, stirring around every 15 minutes.