A dish with aubergines and pepper

  • 4 berenjenas de tamaño mediano
  • 4 pimientos grandes rojos
  • 4 cebollas pequeñas
  • 3 tomates pequeños
  • 2 dientes de ajo
  • sal
  • aceite de oliva virgen extra.

Peel the onions and wash along with the rest of the vegetables. Dry with kitchen roll. Place directly on a shelf in the oven heated to 200º C. Bake the vegetables for 1 hour.
There is no need to add oil nor salt.

While the vegetables are still hot and just out of the oven, they can be prepared. Peel the peppers and open to remove the seeds but retaining their juice. Put the peppers with their juice on a plate. Peel the tomatoes, retaining as much of their juice as possible but discarding any tough stalks. Peel the aubergines and remove the seeds. Retain as much of their juice as possible. Chop the onions and keep to one side. Choose a serving dish and arrange the vegetables. Sprinkle with the juices which have been saved.

Peel and chop the garlic cloves and spread them over the top of the vegetables. Finally, sprinkle with a good quality extra virgin olive oil.