Catalan Escalivada

Ingredients

• 3 pimientos rojos de asar
• 2 berenjenas
• 2 cebollas
• 2 tomates maduros
• aceite de oliva virgen extra generoso
• al gusto sal

Method

1. Roast. Roast the whole vegetables in a 220 °C oven (or over an open flame, the old way): peppers and eggplant 35–40 minutes, onions and tomatoes for the last 20.
2. Sweat. Move them to a bowl and cover, or wrap in paper, 15 minutes: the steam loosens the skins.
3. Peel and strip. Peel with your hands — never under the tap, it washes away the flavor — and cut lengthwise into strips, over a plate to catch the juices.
4. Dress. Arrange the strips on a platter, salt and dress with their own juices and olive oil. Rest at least half an hour. Serve warm or cold, with anchovies or without.