Roasted Vegetable Salad

Cut the eggplants lengthwise into 4 to 8 pieces depending on their size, slice the bell peppers into large wedges, and separate the small head of garlic into unpeeled cloves.

Arrange everything on a baking sheet, season with salt, drizzle with olive oil, and roast until tender, about 20-30 minutes.

To check if the vegetables are done, pierce the eggplant and bell peppers with a toothpick during roasting.

Let the roasted vegetables cool slightly, roughly chop the eggplant and bell peppers, and mash the garlic into a paste.

Add cilantro or any other herbs of your choice, along with sun-dried or fresh tomatoes.