Coat a large (41 cm × 32 cm) sheet pan in oil. Add the potato and eggplant. Douse them in oil on all sides, then spread them out evenly, sitting all the wedges on their skins. Sprinkle three-quarters of the spice mix over the vegetables, making sure they are well coated in the spices on all sides. Add the garlic for the aïoli to one part of the pan (as you need to remove these later) and drizzle with oil. Bake in the oven for 20 minutes.
In the meantime, place the capsicum, tomato and onion in a large bowl. Drizzle them very generously with oil, tossing as you go. Add the remaining spice blend and mix it through well.
After the potato and eggplant have been baking for 20 minutes, briefly remove the sheet pan from the oven. Reduce the heat to 180˚C fan-forced. Remove the garlic and set aside. Add the vegetables from the bowl to the pan, mixing them through the potato and eggplant carefully. Return to the oven for a further 20 minutes.
To make the aïoli, squeeze the garlic pulp out of the skins into a small bowl. Squash the pulp to a paste with a fork – there should be clumps of garlic. Add the mayonnaise and stir well.
When the vegetables are cooked, arrange them on large plates and serve with a dollop of aïoli on the side.
Recipe Note
The vegetables will keep in an airtight container in the fridge for up to 1 week. The aïoli will keep for 2 weeks in a small sealed jar in the fridge.
