Its uniqueness is that the salad can be made from peppers and eggplant, only pepper, only eggplant, tomato can be added. Ideal for meat, chicken, boiled potatoes, and just flatbread. Very tasty in both warm and cold form.
Peppers wash, dry. Bake on a dry pan under the lid, turning occasionally, in the oven on the grill or in a slow cooker on mode, pastries/cake, etc. At the time of about 20-30 minutes, but not at maximum temperature. The pepper should become soft and the skin is easy to move away. As is ready, gently spread on a plate and cool slightly. Remove the skin, clean from seeds, cut into large pieces.
Aubergines, too, wash, dry off. For uniform baking it is better to choose fruits medium and smaller. Bake as well as peppers.
Cool slightly, cut off the tails to remove the skin. Cut arbitrarily.
Mix pepper, eggplant, add crushed garlic and chopped parsley, salt to taste and add vegetable oil. Let stand for 5 minutes, stir again and enjoy the wonderful taste.