Roasted Potatoes With Eggplant & Tomato

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1 1/4 pounds all-purpose potatoes like Yukon Gold, small creamer size

2 to 3 tablespoons olive oil

Kosher salt and pepper to taste

1/2 red or yellow onion

1 pound ripe tomatoes

1 large Asian eggplant

2 teaspoons chopped garlic

1/2 cup hearty dry, lightly oaked red wine

1 1/2 to 2 teaspoons chopped fresh oregano

1/2 to 3/4 teaspoon fresh thyme

1 to 2 tablespoons brewed espresso

1/4 cup vegetable broth or water as needed

1/2 to 1 teaspoon Dijon mustard (optional)

Chopped parsley for garnish (optional)

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