1 pre heat oven to 350 degrees farenheight2 "zebra" peel the eggplants (peel leaving a strip of skin in between each peel) and cube, (remeber roasted veggies shrink so not too small) slice the bell peppers to be similar sizes.3 toss the veggies on a baking sheet with some olive oil salt and pepper, roast for 45 min or until soft.4 let cool, then throw all the veggies in a mixing bowl add the viniger sugar and sliced garlic, stir and enjoy.

what would a festive meal be without some salads, i do so many eggplant ones but this is one of my absolute favs, tangy and delish, it keeps well in the frige for at least a week.

Source:

my kitchen