Salad with Vegetables Cooked on Embers

Ingredients (serves 4):
3 large aubergines
3 large green peppers
1 large dry onion
2 large tomatoes
caper stems
olive oil, vinegar, salt
Preparation:
Wash and dry the aubergines and the peppers. Place them on a flat cooking pan over the embers. Keep turning them over until they are cooked. When they are ready, let them cool and peel the skin off. Cut the tomatoes, the peppers and aubergines in a salad bowl. Cut the onion into rings and add the capers. Finally add the olive oil, salt and vinegar. Serve as a main or side dish.