Pre-heat the oven at 350ºF (170 ºC).
Wash and dry the eggplants, bell peppers, and tomatoes.
Pinch the eggplants with a fork (so it doesn’t explode in the oven).
Take off the outer layer of the onions.
Put all the vegetables except the tomatoes on a tray. Splash with olive oil and add the sea salt and place it in the oven for 1 hour.
Take out the tray, stir the vegetables, and add the tomatoes. Place everything in the oven for another 30 minutes.
Check all the vegetables for softness as time may vary depending on your oven and the vegetables’ size.
Let everything cool and take off the pealing and seeds of the vegetables.
Put all the un-skinned veggies on a serving tray and top them with the juices left on the baking tray.
Add a splash of red wine vinegar if desired. Have it as a side dish as each vegetable is full of flavor to enjoy on its own, or have it with bread. My favorite is sourdough bread. In Latin America, we have also eaten them even with some Venezuelan arepas and tortillas. These flavor-packed veggies just work well with any good starchy pairing.