Line a baking sheet with parchment paper. Wash the red bell peppers and eggplant, brush them with olive oil, and place them on the sheet. Bake at 300°F (150°C) for 30 minutes, then turn the vegetables over and bake for another 30 minutes.

Cut the vegetable flesh into strips with kitchen scissors. Rinse the salted cod flakes to remove excess salt, cut them into smaller pieces, and add them to the vegetables. Add the garlic along with the oil from the skillet, mix everything together, and it's ready!