Preheat the oven to 200°C (392°F). Meanwhile, wash the eggplants, cut them into 2 cm thick slices, salt them, and let them sit for a short while. Peel and cut the onion into eighths, wash the bell peppers and tomatoes, and cut the garlic into thin slices.

Line a baking sheet with aluminum foil and brush it with olive oil. Pat the eggplants dry and place them on the tray along with the whole bell peppers. Distribute the tomatoes (cut side down) as well as the onions and garlic on the tray.

Reduce the oven temperature to 180°C (356°F) and let the vegetables cook for 40–50 minutes, turning occasionally. If your oven has a grill function, grill the vegetables for the last 10 minutes for a more intense flavor.

Let the vegetables cool down briefly, then peel the bell peppers and tomatoes. Cut everything into bite-sized pieces, arrange on a platter, and season with salt, pepper, and Antara olive oil.

Let marinate for 15 minutes – and enjoy!