Mediterranean Salad with Roasted Bell Pepper and Eggplant

Preheat the oven to 180 °C.

Place the bell peppers in the preheated oven and roast for 40 minutes. Transfer the hot bell peppers to a bowl, cover with cling film, and let them steam for 10 minutes. Then peel, wash, and dry them. Discard the skin. Cut the bell peppers lengthwise, remove the stem and seeds. Cut the flesh into approximately 1 cm cubes and place in a bowl.

Cut off the stem of the eggplant and cut the fruit into approximately 2 cm cubes. Salt and let sit for 15 minutes. Afterwards, carefully pat dry the exuded water with kitchen paper. In a pot, heat plenty of vegetable oil over high heat and deep-fry the eggplant cubes in batches until golden brown. Place on a plate lined with kitchen paper to absorb excess fat.