arrange the vegetables in a single layer on baking trays. Roast at 230°C until the skins become dark and blistered, turning them occasionally so they cook evenly.
The peppers should be soft but not completely burned. Roast the eggplants until they are tender and easily pierced with a knife.
3. Steam the roasted vegetables
Transfer the hot peppers to a large covered container. Let them rest for 20–30 minutes.
The trapped steam loosens the skins and makes the peppers easier to peel. Let the eggplants cool until they are
