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Serves: 2-3 (as a side)
  1. Brush aubergine, red capsicum, white onion, and tomatoes with a small amount of olive oil.
  2. Place vegetables in a baking tray then roast vegetables in a 200C preheated oven for 40 minutes, turning once halfway the roasting time.
  3. Remove the aubergine, red capsicum and tomatoes then continue roasting the onion for 20 more minutes.
  4. Let vegetables cool down then remove the skin of all vegetables and seed the capsicum.
  5. Slice vegetables into strips then place in a serving plate.
  6. Mix together olive oil, malt vinegar the pour over the vegetables. Sprinkle sea salt and freshly ground black pepper on top.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at