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1
Set the vegetables — eggplant, red peppers, and onions — directly over a gas flame or under a broiler. Turn them regularly so that every surface is exposed to the heat. Continue until the entire exterior is blackened and the eggplant yields completely when pressed with a finger. No surface should remain pale or merely blistered.
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2
Transfer the charred vegetables to a board. While they are still warm, peel away the blackened skin in sheets. Work promptly — if the vegetables cool and contract, the skin will adhere and resist removal.
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3
Tear or separate the peeled vegetables into portions. Dress with olive oil, garlic, and salt. Allow the dressed vegetables to rest at room temperature; the flavours develop as they sit. The dish is ready when the oil and juices have mingled and the vegetables carry a rounded, smoky depth on the palate.