Wrap the eggplants and peppers
individually in aluminum foil. Bake them at 350F for an hour
or more, depending on the size of the eggplant. They are done
when you squeeze them and they are very soft and mushy.
When they are done, remove them
and let them cool off a bit so you can handle them. Slice the
eggplant down the middle and scoop out the pulp, putting it
aside in a bowl. Do the same for the peppers, discarding the
Put the eggplant and pepper
pulp on a cutting board and chop it up finely. Return it to
the bowl and add the garlic, salt and pepper, oil and some
vinegar. Mix it up and give it a taste. You can add more oil
or vinegar according to your preference.
As an alternative, you can try roasting the eggplants and
peppers in a corner of the fireplace or barbecue. This is my
preference as the coals give the salad a ‘charred’ taste.