Wash and slice the eggplant. The eggplant will need to be salted for at least 40 minutes, so I like to get the eggplant ready and then go onto the rest of the recipe. If you're using Japanese eggplant, you'll only need to salt the eggplant for 10-15 minutes since it's sweeter.

Slice the eggplant into 1/4-inch slices with the skin on. You can cut the eggplant coins in half if the slices are big. Place the sliced eggplant in a strainer or wire rack in the sink and sprinkle with salt. Allow the eggplant to sit for at least 40 minutes. After 40 minutes, rinse the eggplant with cold water and place the sliced eggplant on paper towels. Pat dry. Place the sliced eggplant in the baking pan.

Wash and slice the zucchini. Wash the zucchini and then cut off the ends. Slice the zucchini into 1/4-inch - 1/2-inch slices. Place the sliced zucchini in the baking pan.

Peel and slice the red onion and garlic. Peel and thinly slice the red onion. Add the sliced red onion to the baking pan. Peel 4-5 garlic cloves. Cut the garlic cloves in half and add them to the baking pan.

Prepare the tomato sauce. In a large bowl, pour in the canned tomatoes. Use your hands or a fork to squish the tomatoes together. Add 1 teaspoon of sugar. Mix together.

Assemble the briam. Pour the tomato sauce over the mixed vegetables. Use your hands to gently massage the vegetables so that they're evenly and well coated in the tomato sauce. Pour in the olive oil and add the salt, seasoning salt, black pepper, Italian parsley, and fresh dill to the vegetables. Mix together.

Bake. Place the vegetables in the preheated oven and bake for about an hour uncovered at 350°F convection bake. You will likely need to stir the vegetables halfway through (around the 30-minute mark) and then again so that the vegetables don't brown too much. The vegetables will be ready once they're soft and can easily be pierced with a fork. This may seem like a long time to bake vegetables, but it's why this dish is so flavourful.