Preheat the oven to 400°F/200°C.
Put the vegetables, scallions and star anise on a baking tray lined with baking paper. Drizzle olive oil, sprinkle salt and toss.
Roast for 20 minutes or until the vegetable tender, tossing occasionally. The eggplant should be extra tender and golden brown. If your oven is on the hot side, lower it to 380°F/190°C so the veggies don’t burn.