Escalibada
+4 servings
-4 sweet peppers
-3 long aubergines 
-2 big tomatoes 
-1 big onion
-4 medium potatoes
-6 spoonfuls of vinegar 
-2 medium glasses of oil 
-2 cloves of garlic 
-Salt and pepper
*-*Pre-heat the oven at 180º.
*g*Put the vegetables into the oven. Keep the potatoe skin on the potatoe, preferably wrapped in tinfoil.
*g*Bake for approximately 1 1/2 hours,  turn them periodically.
*-*Once the vegetables are baked, peel them except the potatoes.
*-*Slice the sweet peppers and the aubergines. Cut the tomatoes into pieces and segment the onion. Remove the seeds and stems.
*-*Season each ingredient with salt, pepper, oil and vinegar.
*-*Cut the potatoes in halves, empty them, cut them into pieces, season them and refill them.
*-*Serve the escalibada in a plain dish, first put the sweet peppers, then the aubergines and finally the onions.
*-*Season with olive oil, vinegar, salt and chopped garlic.