Mediterranean Salad with Roasted Peppers and Eggplant

Preheat the oven to 180 °C. Place the whole peppers on a baking tray and roast for 40 minutes. Transfer the hot peppers to a bowl, cover with cling film, and let them steam for 10 minutes. Afterwards, peel them, wash and dry them. Remove the cores and seeds, then cut the flesh into cubes of approximately 1 cm. Place them in a large bowl.

Cut the eggplant into cubes of approximately 2 cm. Sprinkle them with salt and let them sit for 15 minutes to remove bitterness. Thoroughly wipe off the released water with paper towels. In a saucepan, heat a generous layer of vegetable oil and fry the eggplant cubes until golden. Remove them to a plate lined with paper towels to absorb excess fat.

Cut the tomatoes into 1 cm cubes. Finely chop the garlic and chili pepper (deseeded).