Roasted Pimentos and Eggplant

Name: Roasted Pimentos and Eggplant
Ingredients: 1/2 cup of olive oil; 6 red bell peppers; 6 ripe tomatoes; 3 minced garlic cloves; 2 large eggplants; 2 large onions; Salt to taste

1
1/2 cup of olive oil
2
6 red bell peppers
3
6 ripe tomatoes
4
3 minced garlic cloves
5
2 large eggplants
6
2 large onions
7
Salt to taste

Ingredients

1
1/2 cup of olive oil
2
6 red bell peppers
3
6 ripe tomatoes
4
3 minced garlic cloves
5
2 large eggplants
6
2 large onions
7
Salt to taste

Directions

1
1 Light the stove and spike a fork into the pimento
2
Bring it close to the flame and let the skin burn off
3
Repeat with the others
4
Wash and, gently scrubbing, remove the burnt skin. Reserve
5
2 Do the same with the tomato and eggplant
6
Remove the seeds from the reserved pimentos and cut them into strips
7
Cut the eggplant as well and reserve
8
3 Preheat the oven to high heat
9
Peel the onion and wrap it in aluminum foil
10
Do the same with the tomato
11
Place the tomato and onion in a baking dish and roast for 30 and 45 minutes, respectively
12
4 Cut them into chunks
13
Arrange on a platter the pimento, eggplant, tomato, and onion, side by side
14
Drizzle with olive oil, season with salt and garlic, and serve.