Mediterranean Salad

Preheat the oven to 180 °C.

Place the bell peppers in the preheated oven and bake for 40 minutes. Transfer the hot peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Then peel, wash, and dry them. Discard the skin. Cut the peppers lengthwise, remove the stem and seeds. Dice the flesh into 1 cm cubes and place them in a bowl.

Cut off the stem from the eggplant and dice it into 2 cm cubes. Salt them and let them rest for 15 minutes. Then carefully wipe off the condensed water with kitchen paper. In a saucepan over high heat, heat a generous layer of vegetable oil and gradually fry the eggplant until golden brown. Place it on a plate lined with kitchen paper to absorb excess fat.