Mediterranean Eggplant Salad

1 eggplant peeled,and cut into 1/2 inch strips
2 red,orange or yellow bell pepper cut into thick strips
5 tomatoes blanched and sliced into 1/2 inch rounds
1/2 cup adjika ( store bought or homemade
2-3 cloves crushed garlic
olive oil
2 tablespoons fresh chopped cilantro or parsley

Heat oven  to 400 degrees

Drizzle plenty of olive oil on the bottom of deep baking pan( I used glass deep dish).
Arrange in vegetables in layers:
- Bell pepper
- eggplant
- using a spoon add adjika
- tomatoes

 Place in the oven for 20 minutes.
Let it cool completely.
Add salt, garlic and cilantro or parsley.
Mix well.