Ingredients (serves 4)
Preheat the oven to 200 °C or about 400 °F
Wash vegetables under running water and dry well.
With a knife make small incisions on the skin of the eggplants (a couple along the sides, this will help with the roasting and will prevent them from breaking). You can do the same with the tomatoes making a couple of small incisions on the stem.
Place the eggplants, peppers and onions in a pan and insert in the pre heated oven, turn the temperature down to 180 °C or 350 °F. After a half hour turn the vegetables and add the tomatoes. The total cooking time should be about an hour depending on the oven and the size of the vegetables.
Take the pan out of the oven, the vegetables should be well done, soft and the skin slightly burned. Cover the vegetables with a kitchen towel and let them rest for about 20 minutes. Note: this resting time is important as it will make peeling the vegetables much easier particularly the peppers.
Peel the vegetables removing the skin and seeds, with your hands separate them into strips and place them in a serving platter. Note: the seeds from the eggplants do not have to be removed as well as the tomatoes but those of the peppers are a must.
Add salt, pepper and olive oil to taste. If you like you can add some fresh garlic to the dish.
Serve at room temperature.