Ingredients

• 1 eggplant (small)
• 1 green pepper (or 1/2 green and 1/2 red), divided into 1/4s
• 1 onion, minced
• 2 ripe tomatoes, divided into 2
• 1 T. olive oil (or more)

• vinaigrette sauce:
• 1 dl olive oil
• 1 T. red wine vinegar
• 1/2 t. salt
• 2 garlic cloves, minced
• chopped fresh parsley

Directions

1. Cut eggplant lengthwise, or in rounds.
2. Put in large rectangular dish in layers, salting each layer; let sit at least 1 hour to remove bitter juice.
3. Wring out slices with paper towels.
4. Put vegetables in a single layer in rectangular dish and drizzle with olive oil.
5. Put in hot oven (350 F./180 C.) and roast about 1 hour.
6. Cool and refrigerate.
7. Make vinaigrette by mixing ingredients together.
8. Add vinaigrette to the vegetables.