Grease a ceramic baking dish with olive oil.
Cut the aubergine lengthways into 1 centimetre-wide strips and place these in the baking dish.
Cut the red peppers into quarters lengthways and remove the seeds.
Flatten the quarters.
Place them in the baking dish skin upwards.
Scatter the sliced onions and tomatoes evenly in the dish.
Add salt and pepper, pour olive oil over the top and bake for 20 to 25 minutes in a preheated oven (thermostat 8). Leave to cool.
Arrange the vegetables separately on an attractive plate and pour a small amount of olive oil over the top. Scatter with the black olives. Season with Banyuls vinegar