Wash the eggplants, peppers, tomatoes, and spring onions.

Preheat the oven to 390 degrees Fahrenheit (200 Celsius).

Pierce the eggplants a few times with a fork and place them on a baking sheet greased with olive oil. On the same baking sheet or another if you don't have the room, add the bell peppers.

Roast the eggplants and the peppers in the oven for about 30 minutes until completely roasted and soft.

Allow the eggplants and peppers to cool down for 15-20 minutes.

Once the eggplants have cooled down, slice them in half and scoop up the insides in a bowl.

When the peppers cool down, peel the skin, remove the seeds, and slice them for a more rustic salad spread or chop them in smaller pieces for a more delicate spread.

Dice the tomatoes and the spring onions.

Now mix the eggplant, peppers, tomatoes, spring onions in a bowl and add olive oil and salt and pepper (to taste).

Serve it up either as a salad or on your favorite toasted bread.