Roast Vegetable Salad

Ingredients:
4 green or sweet peppers
4 onions
6 eggplants (aubergines)
4 large tomatoes
Olive oil for frying
Balsamic vinegar for dressing

Preparation:
Slice and salt the egg plant and set aside to draw out the bitterness.
Slice the peppers and fry in olive oil until soft. Set aside to cool.
Slice and fry the onion until brown and set aside to cool.
Wash egg plant to remove salt, dry and then fry in olive oil until soft. Set aside to cool.
Slice fresh tomatoes.
Mix all ingredients when cool.
Dress with balsamic vinegar.
Tayari kwa mlo! (Ready to eat)