Step 1

Pre-heat the oven at 170 ºC.

Step 2

Wash and dry the eggplants, bell peppers, and tomatoes.

Step 3

Pinch the eggplants with a fork (so it doesn't explode in the oven).

Step 4

Take off the outer layer of the onions.

Step 5

Put all the vegetables except the tomatoes on a tray. Splash with olive oil and add the sea salt and place it in the oven for 1 hour.

Step 6

Take out the tray, stir the vegetables, and add the tomatoes. Place everything in the oven for another 30 minutes.

Step 7

Check all the vegetables for softness as time may vary depending on your oven and the vegetables' size.

Step 8

Let everything cool and take off the pealing and seeds of the vegetables.

Step 9

Put all the ingredients on a serving tray and add the juices left on the baking tray.

Step 10

Add a splash of red wine vinegar.