Wash and dry the bell peppers and tomatoes. Peel the onion and cut it into thick rings. Wash the eggplant and slice it into rounds; you can leave the skin on. Leave the garlic cloves whole and unpeeled.

After roasting, remove the baking sheet from the oven. Place all the vegetables in a large bowl and cover with a towel or a plastic bag. Let them rest for at least 1 hour. You'll notice the vegetables release a lot of liquid.

Peel the bell peppers, remove the seeds, and cut them into strips. Peel the tomatoes and chop them (you can remove the seeds if you prefer). Separate the onion rings. Peel the garlic and mash it with a fork. Mix all the vegetables together, season with salt, and dress with the remaining olive oil, mixing everything with their juices.