Line a large tray with paper towels. Place the cubed eggplants in one layer onto the tray. Sprinkle the eggplant pieces with 1 heaping teaspoon of salt and lightly toss them with your hands. Set aside for 30 minutes, ideally in a sunny and warm spot. 

Preheat the oven to 400 degrees.

Using a sharp knife, score a “X,” on the bottom of each tomato. Place the tomatoes in a bowl and pour enough boiling water to completely cover the tomatoes. Soak the tomatoes for 1 ½  minutes, drain and run the tomatoes under cold water. Peel the skins off of the tomatoes. Cut each tomato into 1 inch pieces and discard the seeds. Transfer to a large bowl.

Pat the eggplant cubes dry and add to the bowl of tomatoes, along with the carrots, onions, bell peppers, leek, and garlic. Drizzle with olive oil, 2 teaspoons kosher salt, black pepper and chopped herbs. Toss well to combine. 

Spread the vegetables into an even layer in a large baking pan. Transfer the pan into the oven. Roast for 1 hour, mix the vegetables well, and continue roasting for another 30-45 minutes or until the vegetables are golden browned and tender. Serve warm.