Eggplant Salad - cooking recipe

Ingredients

1 (1/4 lb.) white onion
1 (1 lb.) eggplant
2 sweet red peppers (preferably long Italian type)
1 (1/4 lb.) very ripe tomato
1/2 tsp. crushed garlic
1 Tbsp. minced parsley
2 Tbsp. olive oil
1 Tbsp. red wine vinegar
1/4 tsp. Dijon mustard
pinch of salt
pepper mill
pinch of sugar

Preparation

Peel and quarter onion.
Cut stem from eggplant; cut in half lengthwise and put skin side up in ungreased roasting pan with lid, along with peppers and onion.
Roast, uncovered, at 375\u00b0 for 17 minutes.
Turn onion and peppers and roast 17 minutes more.
Remove from oven; cover and let sit until cool.