Eggplant with pepper (hatzilim papel)

Wash all the vegetables.
Cover the baking sheet with parchment and arrange the eggplants.
In 2-3 places, prick with a toothpick. First, put the eggplants to bake, and 20-25 minutes before they are ready, also put tomatoes and peppers. Then the vegetables will bake at the same time. Bake at 220-240C.
Tighten the baking sheet with baked vegetables with cling film and let it stand for 15 minutes.

Then peel the eggplant, tomatoes, pepper and chop the vegetables with a knife.
Peel and finely chop the garlic.
Wash the greens, dry well and chop.
Put the vegetables in a bowl.
Add herbs with garlic, season if desired with lemon juice, salt, freshly ground pepper.
Season the salad with olive oil, mix well, put it in the refrigerator and let it brew.

Is especially delicious the next day, after the vegetables "get married"))), i.e. they will get the taste of each other.