Slice the aubergines and onion about
Brush the vegetables and the roasting tin with olive oil, and roast the vegetables until they are soft.
Skin the peppers, and remove the skin from the onion slices.
Put the vegetables in a shallow bowl, and pour on more olive oil. Season lightly, and let the flavours blend for at least an hour or so before serving. You can add a splash of sherry vinegar, if you like, but I prefer the wine-friendly mellowness of the vegetable juices as they are.
© 2000 Frances Bissell. All rights reserved.