Baked Eggplant and Bell Pepper Appetizer

Cut the eggplant in half, then slice it into pieces about 0.5 cm thick. Arrange them on a baking sheet lined with parchment paper.

Cut the bell pepper in half and remove the seeds. Place them in a roasting bag, tie it closed, and poke a few holes in the bag using a toothpick.

Bake the vegetables in a preheated oven at 160°C for 30 minutes. Then remove from the oven and let cool.

For the marinade, combine vegetable oil, sugar, salt, ground hot pepper, and apple cider vinegar in a bowl. Mix well.

Add finely chopped fresh parsley and grated garlic to the marinade. Stir well, and the aromatic vegetable marinade is ready.

Peel the skins off the cooled peppers.

On a serving platter, arrange the eggplant slices as the first layer. Brush them with a small amount of the marinade.

Add the bell pepper as the next layer and apply the marinade to it as well.