Wash your eggplant(s) and dry completely. You may leave the skin on or peel it partially. It is not recommended that you peel all of the skin as the skin does help prevent the eggplant from collapsing and becoming mushy.
Cut the eggplant into large(ish) cubes. Too small and they will become mushy. Toss with olive oil & spices. Note that eggplant is like a sponge and soaks really quickly, be ready to mix immediately. Transfer to baking sheet.
Roast in the oven for approximately 30 minutes, or until golden brown, and caramelized, gently stirring halfway through.
Remove from the oven and sprinkle with fresh minced parsley or other fresh herbs, if desired.