Wash and dry your vegetables, rub them with olive oil, sprinkle them with a few pinches of salt and seasoning. Place on a baking sheet, and roast for 2 hours until soft.
Remove from the oven and let cool. Peel the skins off of the eggplant and the peppers. Slice your vegetables into 1/2- to 1-inch slices. Add a pinch of salt, drizzle generously with oil, and add splash of sherry vinegar.
2 bell peppers , (one red and one yellow)
1 medium Peak Fresh Produce Eggplant, (look for a firm one with taut skin)