• 3 eggplants
  • 4 red peppers
  • 2 tomatoes
  • 2 garlics
  • 1 onion
  • Oil
  • Vinegar
  • Salt and pepper


Wash and dry the peepers, the eggplants, the tomatoes and the onion, roast everything in the oven to 180 degrees during an hour and a half approximately.

Once all the vegetables are roasted, peel and cut the peeper and the eggplants into strips.

Cut up the tomatoes and cut the onion in segments.

Remove the seeds and stalks.

Serve the escalibada in a dish, place the peepers first, then, the eggplants and finally the onion.