Bake the eggplant, red pepper and onion completely in the oven for 30 minutes. Preheat to 200 *, cool, peel and divide by hand into thin strips, cut the baked onion. Whisk the olive oil with vinegar and salt, pour over the vegetables.
As a salad or cold appetizer, serve with herbs. You can complement any cold snack-combine it with all products.