Bake the vegetables in the oven at 200 degrees for about 40 minutes. If the eggplant is large, it is better to cut it in half lengthwise. Readiness can be determined by the dark spot on the skin of the pepper.
Put the hot pepper and eggplant in a bag and tie it up until it cools down, so that it is easier to remove the peel later.
Peel the baked vegetables (peppers and eggplants), cut into strips, and dice the tomato.
For dressing, mix olive oil and lemon juice, soy sauce. With unagi sauce, the dressing will be even tastier.