Roasted eggplant spread with garlic, pepper and onions

large eggplant, ends trimmed, cut into 1-inch pieces

large red onion, peeled, trimmed, and cut into 1-inch pieces

large red bell pepper, trimmed, seeded, cut into 1-inch pieces

large garlic cloves, peeled but left whole

Kosher salt and fresh black pepper, for sprinkling

Olive oil, up to

ground cumin

sweet or hot pimentón (smoked paprika), whichever you prefer

mild red pepper flakes

flat-leaf parsley leaves

Additional kosher salt and fresh black pepper